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Light and subtle. I have also been adding a little bit of cinnamon because we like that. I have a large family, and this recipe doubles well. I like it cold for breakfast the next morning! Great way to use up leftover rice. Thanks.
This is a great recipe-easy to make-clear directions and wonderful taste-I'm sure I will be making it again-often and soon-thanks for this great web site
My son is home sick and I thought this sounded like a good comfort food to make for him (plus my D.H. and I love rice pudding). I thought I would give this recipe a try although I added raisins and a little cinnamon. Thanks for a great recipe with easy to follow directions.
that was pretty good! i put it in an oven safe bowl, and cooked it an extra five minutes. i also put cinnamon on top.
We didn't care for this. It turned out to be just sweet rice with absolutely no pudding texture to it. I was expecting at least some creamy, custardy consistency but this was just dry and sweet. Had to discard it.
I liked it, not to sweet.
Next time I am going to add crasins.
I soaked about 1/2 c golden raisins and 1/2 c dark raisins in water for a day. They were drained and added to this recipe; the nutmeg was omitted. This recipe was pretty amazing, with full flavor. It did take about ten minutes longer to bake than the recipe stated, but that wasn't a problem. Thank you for posting!
I made this for dessert tonight because I had leftover rice from dinner and roomie requested rice pudding. I only had 1 1/2 cups of rice so I added 1/2 cup raisins and 1 tsp. of cinnamon and it turned out perfectly. I'd make this again. Thanks for sharing!
I made this using plain soy milk as dh cannot have regular. This was quite tasty. I now know what to do with the pesky left over white rice. It was very creamy, with a slight hint of sweet. We also added some dried cranberries for color. The next day it was rather "dry". So we poped our portions in a bowl and zapped in the micro for 20 seconds. Had to add a splash of milk...... the flavor was still oh so yummy! Excellent recipe.
GREAT TEXTURE! A little more ricey than I wanted, but after it baked I stirred it then served, super!! The rice sank which is why I stirred it. I used 1/2 teaspoon each of lemon and vanilla extract and no nutmeg. It is right now hot out of the oven and I love it. Will try it after it has been in the fridge too, if it makes it to the fridge.