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Added April 11, 2007 | Recipe #221942
Showing 1-6 of 6
on January 07, 2012
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 01, 2008
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Texas Barb
on May 18, 2008
By Chef #359707
on December 26, 2007
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. :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Barb in WNY
on November 08, 2007
By Chef #548134
on August 02, 2007
Serving Size: 1 (217 g)
Servings Per Recipe: 6