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This turned out pretty well in the end, but this recipe's instructions really confused me as they are a bit unclear. I was really looking for a recipe where the rice is more mushy. Making this gave me a basic idea of how it is made though, so now I can make up my own.
This was my second time making this recipe. I still had trouble both times getting it to thicken up to a pudding consistency. This time I cooked the pudding (after the addition of eggs) for about 15 minutes on medium heat constantly stirring but then threw in 1 more Tablespoon of cornstarch mixed in with some cold milk. The pudding thickened up to the right consistency. I too wished the rice would have been a bit softer but since I last printed this off you offered some suggestions on making the rice softer which I wasn't aware of last night. I will say that my pudding came out creamy with a lovely nutmeg flavor and yummy soft raisins (now only if I'd seen your revisions my rice would have been softer).
Looks like someone had problems with this, but I didn't! We all loved this yummy dessert last night for dessert. I served it with a dollop of whipped cream and it was heavenly! Thank you Sharlene! Ida
The mixture should thicken up naturally if you keep it cooking at a medium temperature long enough. The cornstarch really isn't necessary. Overall, it's not bad but it is still missing something that I can't put my finger on - mind you, everyone has their own idea of how rice pudding should taste! Keep playing with the recipe, it will turn out!