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I had never made rice pudding before, and wanted an easy recipe. This was it! And it was delicious. I wanted it to be extra creamy so I used whole milk, plus I added about 1/4 teaspoon of cinnamon-which gave it that "comfort food" flavor. Highly recommended!

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tracey.allred January 11, 2009

I'm a "rice pudding lover" and I loved this! I liked the simplicity of this recipe. My rice did take longer to cooker than 6 min. I put a lid on it at one point and let it set off the burner. It turns out very creamy and old-fashioned tasting. It doesn't make a lot, so I might double another time. Roxygirl in Colo.

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Roxygirl in Colorado April 13, 2005

Great recipe to have on hand for easy and quick rice pudding. I didn't read all the way through the recipe and discovered after cooking six minutes that it had to sit for 1/2 hour! But it thickened up in that time. I made left out 1/4 cup of milk when during the cooking stage, and added 1/4 cup cream in with the eggs. Very nice.. next time I will us a little less sugar and add some more raisins plus a touch of allspice.

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Lee_tah February 15, 2011
Classic Minute® Rice Pudding