1 Review

I deliberately tried this recipe because I had half a can of evap milk to use up. I've never had rice pudding so I'm not sure what it is supposed to be like or what "bake until done" means in this instance. The only rice I had was brown Minute Rice. I don't know if that affected the recipe. After an hour of baking it was still incredibly liquid and it actually took 2 hours for it to boil down to something that didn't look like soup. After taking it out of the oven, I let it sit, but it didn't seem to thicken. I wasn't sure if I should refrigerate it to thicken. The final result is not a pudding, but more like really sweet sugary rice. The bf says this is nothing like the rice puddings he's had. It's edible, but weird. I'm fairly certain that my ignorance of the dish contributed to the weirdness.

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nranger7 March 22, 2009
Baked Old Fashioned Rice Pudding