5 Reviews

I used 2% milk and made as posted with 1 cup rice. This was so smooth and creamy. I topped with Cool Whip Lite and another sprinkle of cinnamon. Thanks for posting dgpat. Made for Choose Your Event Party.

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ElaineAnn August 11, 2010

Well, as usual I went on one of my own little flights of fancy. It turned out the be great though. I used the specified vanilla pudding, 1 1/2 cups skim milk with 1/2 a cup of fat free evaporated milk (which added a much more yellow color) and 2 cups of fresh cooked brown rice. From there I replaced raisins with 1/2 a cup of candied lemon peel, tossed in about 1 tbsp of really crushed hazelnuts that were ready to be used and about a tsp of rum extract. The serving was topped with a squiggle of Cool Whip light and a sprinkle of nutmeg. The brown rice gave a pleasant chewiness, the lemon peel a lovely flavor addition and the rum flavor.....well :D. The texture was dead on, lots of smooth and creamy pudding with the add ins being the substance. Made for Diabetic Awareness Tag '08.

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Annacia November 15, 2008

This dessert can be made in a flash. I usually cook rice and freeze in 1 cup packages. One of those packages was defrosted and used to make this pudding. The pudding took 2 minutes to whip together, the raisins were added along with 1/2 teaspoon Baking Spice Blend Mix. They were served about 30 minutes later, sprinkled lightly with cinnamon-sugar. If I were to change anything, I might reduce the amount of raisins to 2/3 cup.

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PaulaG August 10, 2007

We thought this was ok. I used freshly cooked brown rice. I found 2 cups to be just right, and less would have made it much too soupy. The flavor is not very pronounced and just sort of there. Fine if you have no time. Not the best I've ever had, but not so bad.

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ladypit August 27, 2004

This was a very nice treat and quick to put together. My rice was a couple of days old so it made it kind of crunchy, think this would be incredible with freshly cooked rice.

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Kellie in SLO May 29, 2004
No Sugar, No Fat 5-minute Rice Pudding