3 Reviews

What a great recipe! I substituted soy milk for regular milk and honey for the sugar (about 1/4 C plus a tablespoon) and it was just the right amount of sweet. I didn't have minute brown rice, so I boiled brown rice before adding it to the mixture and the texture came out perfectly. Yum!

0 people found this helpful. Was it helpful to you? [Yes] [No]
cheeryveg December 08, 2007

This was my first time ever eating rice pudding, and much to my suprise, I loved it! This is a very forgiving recipe. I had a little more than half a cup of canned pumpkin left in my refrigerator that I needed to use up, so I used it and cut all other ingredients down by 1/4 (I used one egg white in place of the 2 eggs). I used light vanilla soy milk, brown minute rice, splenda and nutmeg in place of the cloves. Made that way, this makes this a very healthy dish. I actually liked it better warm, but it was still good cold. Thanks for posting!

0 people found this helpful. Was it helpful to you? [Yes] [No]
TexasHurricane October 03, 2007

This was very tasty. I was a bit concerned going in that 4 cups of milk was too much but it set up perfectly. It could have used a little more sugar for my taste but was otherwise good. I used skim milk. Thanks for the recipe! - Sep 29, 2007 UPDATE: Had to come back to add that I enjoyed this sooo much more after it sat for a night in the fridge. I usually like my rice pudding warm but this one I agree is better chilled. Thanks again!

0 people found this helpful. Was it helpful to you? [Yes] [No]
flower7 September 30, 2007
Baked Pumpkin Rice Pudding