- Most Helpful
- Highest Rating
This was my first attempt at making rice pudding and it turned out Wonderfully! I halved the recipe since I only had 1 cup of leftover rice, and added a bit less sugar - I used 2% milk and leftover Korean sticky rice (really similar to sushi rice actually) and the end result was thick and creamy and magnificent ^_^ This recipe's a keeper for sure! And super simple to whip up in no time!
I like how this recipe doesn't need eggs, cream, or butter. It's perfect to use up leftover rice. I did find it a tad sweet, so next time I would 1/2 the sugar. I used sliced dried apricots in place of the raisins. The spices were great, and it is a nice, light, rice pudding.
I omitted the sugar and replaced some of the milk with a can of sweetened condensed milk. Turned out perfect!! Also no raisins, don't like them.
VERY GOOD! I used Splenda instead of sugar and cut the recipe to 1/4 cup Splenda.
Great way to use leftover rice from Christmas dinner! I actually used 2 day old rice from a Chinese place nearby. It worked wonders but I think it was a bit too sweet with 1/2 cup of sugar. Next time, I'll use 1/4 cup and made a binch more. I also left out the nutmeg and vanilla (by choice). Thanks for the recipe. :)
Had some leftover rice to use up and this was a great use for that rice. Will make again.
I made this with craisins instead of raisins...yummy!