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When I was a little girl, my grandma would make me rice pudding when I was sick. I decided to make this for my son the other night because he had just gotten over the flu. Our store was out of short grain rice, so I had to sub a medium grain (will purchase a short grain in the future). I have to admit, I did think that there was going to be way to much liquid... I was really surprised when all the liquid was absorbed. I did make one slight change to the recipe (other then using the medium grain rice) and that was to sub thin strips of orange rind in place of the lemon rind because I do not like lemon flavor in desserts. The orange pared so well with the rice and cinnamon. I will definitely be making this again. Made and reviewed a couple days late for the 62nd AUS/NZ Recipe Swap.

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Chef Buggsy Mate March 07, 2012

We all loved this - who doesn't love such comfort food. This will be a great breakfast with fruit if anyone leaves me some !!

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katew March 06, 2012

I have to say the best rice custard I have ever had, just loved the hint of lemon and subtle taste of the cinnamon and most important for me it was not overly sweet. The only thing I did differently was that I used thicken cream as that was all I had but will definately be made again. thank you Hanka, made for Make My Recipe.

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I'mPat February 28, 2012
Creamy Rice Pudding