I tried for the first time to make a rice pudding, It was alright but not like my mother used to make it. The recopies on the Internet did not give an indication as to what types of rice should be used. I went to a supermarket and asked some of the lady shoppers, the best way and what rice I should use. The answer, Soft grain rice. Japanese or Italian. It is the smallest grain and it turned out perfect. Well I thought so.
This rice pudding is so easy to do and I love the taste. I omitted the salt. I used splenda and only 1/2 cup. It turned out perfect for my taste. Thanks Duonyte :) Made for Newest Zaar tag
I followed this recipe to the letter and ended up with a VERY runny, awful rice pudding. Nothing about it was puddingy or ricricey and although it kind of tasted ok it was not at all what I was hoping for. As a regular online recipe user and fairly savvy cook I am super disappointed :( what a waste of time and ingredients.
This is a great and quick recipe. I have pretty much followed the recipe twice using a pampered chef microwave rice cooker. I have doubled up on the rice (1 cup) with 2 cups of water, I used only 1/2 cup of sugar and 3 cups of milk 3 tblsn of butter. I also added 2oz of raisins and 1/4 teaspoons of nutmeg and cinnamon. Both times the pudding has turned out creamy sweet and delicious. Thanks
For dessert tonight I scaled this recipe back to two servings and used some leftover rice instead of following step #1. Followed everything else exactly (used an 8 cup measuring bowl which was more than enough large!) and let it cool enough to just serve nice and warm. What a great dish and one I know I'll be making often! Thanks for sharing in 123 Hit Wonders. :)
Simply said, "Delicious!" I topped it with cinnamon for the photo shoot, although it did enhance the flavor. It was so thick and creamy. True old fashioned comfort food. Made for the Pool Party tag.
absoluterly delicious!!! I loved this and will make again for sure! top recipe!
What a splendid recipe!! We were invited to a Mexican dinner and not wanting to stand over the stove with a rice pudding, I found your micro recipe. I made it the first time with full cream milk, the 2nd and 3rd time with coconut cream. Before I made it, I thought it may be too bland (for me). So I had different toppings for friends to use - bananas, cream, choc sauce, cherries, walnuts, ginger syrup and caramel condensed milk. But after tasting the pudding on its own, I admit the toppings are not necessary.
This was good. I tweaked it a bit by using 2 cups cooked brown rice, omitting the butter, cutting the milk to 2 cups and adding 1 tsp nutmeg and 1/2 tsp cinnamon. Cooking time was 15 minutes, stirring every 5 minutes. Delicious. I would have added 1/2 cup rasins but I didn't have them on hand. Something for next time!