Reviewed: Oct. 29, 2012

YUMMMM.....I have a lot of allergies, try to limit my soy intake, and live with someone with diabetes. I replaced the maple syrup with Agave Maple (Low Glycemic Organic Sweetener) and unsweetened almond milk. It was SOOOOOO delicious. I will DEFINITELY be making this again. :)

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Reviewer:

rgold150

Cooking Level: Beginning

Home Town: North Brunswick, New Jersey, USA

Reviewed: May 16, 2012

This is really tasty. Today is day 1 of eating gluten free and I was really happy to come across this recipe. It was rich and creamy. I used 1/4 cup of syrup and it was plenty sweet. I would actually prefer even less. I didn't have any raisins so I used craisins and added a dash of nutmeg.

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Reviewer:

r-me_grl

Cooking Level: Expert

Living In: Converse, Texas, USA

Reviewed: Apr. 26, 2012

This was delicious! I used almond milk because that is what I had and left out the cardamon (not a favorite). Real maple syrup added a real depth of flavor. Also added a tablespoon of cream on top which was decadent!

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Reviewer:

motherof5

Cooking Level: Expert

Home Town: Castro Valley, California, USA

Reviewed: Apr. 27, 2011

This is excellent. I used 2% milk instead of soy and I used honey instead of maple syrup because that is what I had on hand. I just love this recipe.

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Reviewer:

373river

Reviewed: Apr. 25, 2011

This sounded really good, but presonally I like my rice pudding more custardy. Mine ended up being a lot drier than the picture.

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Reviewer:

Denise

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

i prepared my rice beforehand by cooking 1 c. rice with 2-2 1/2 c. water & store in fridge till ready to make pudding. i used 2% milk instead of soy milk, also 2 Tbs. brown sugar instead of syrup and only 1/2 tsp. cinnamon. topped with slivered almonds and blueberries rather than raisins. we found it to be a little chewier than we thought it might be, but will try again to see if we can achieve a creamier result next time.

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Reviewer:

deetergirl

Cooking Level: Expert

Living In: Nappanee, Indiana, USA

Reviewed: Mar. 19, 2011

Yum! What a great way to use left over rice too! I used craisins (I didn't have raisins), and I used toasted pecans instead of almonds. I didn't have soy milk, so used whole milk. It still tasted great. Thanks for the great recipe Jessie.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Sandy Hook, Connecticut, USA

Reviewed: Mar. 13, 2011

No problem if you don't like soy. Try milk or almond milk instead. This is a recipe that allows for personal changes to the liquid and the spice - to say nothing of the type of rice as it's good with short grain rice as well. I also cut back on the amount of maple syrup.

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Reviewer:

Micki

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Mar. 3, 2011

the mouth needs a little pick me up in the morning and quite frankly this dish doen't do it.

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Reviewer:

mc8541a

Cooking Level: Beginning

Home Town: Meridian, Mississippi, USA

Living In: Washington, D.C., USA

Reviewed: Mar. 1, 2011

Absolutely delish! We always have leftover brown rice in the fridge, and this is a perfect fit :-) I had to sub skim milk and cashews because that's all I had on hand, and I didn't have any cardamom either. Even short on ingredients, it was a winner!

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