Amazing! I ended up using 1 cup rice and added a 1/3 cup of coconut milk (leftover from making curry for dinner). I also added raisins towards the last 10 mins, which helped to plump them up. I served this warm, with cinnamon sprinkled on top. I also kept this on the stove at a low heat and only stirred occasionally (because I was eating my curry dinner). I also omit the vanilla extract because I did not have any left (but I'm sure it would have been a little better with it, but still tasted wonderful without it). I also added 3/4 cup sugar as recommended from other reviewers. My mom suggested that I add more rice next time because she wants her rice pudding to have more rice, but I think it's fine as is. But if you add another 1/2 cup to the recipe, it would probably still come out just as creamy. thank you for sharing an easy recipe!
Delicious!! My father used to make this (we called it Rice Cream) when I was a kid and I never learned how to make it. This is just like what he used to make!! The only changes I made were similar to others.. I've tried it twice so far and the first time I used 3/4 cup of sugar (brown and white mixed) and 1tsp vanilla and sultanas. Second one I used the same vanilla amount and sultanas, plus 1/2 cup of sugar and 1/2 to 1tsp of molasses (you could use treacle or maple syrup I suppose)... was fantastic!
Delicious! I've never made rice pudding before since my mom's recipe uses an egg. This recipe was so easy and is so yummy! I added more sugar but shouldn't have. Next time I'll stick to 1/2 a cup. Will make again.
So addictive. I couldn't stop eating it! Cheryl (the recipe creator) recommends the perfect amount of sugar - not too sweet. Just a sprinkling of cinnamon and half as much vanilla was used. Also added some yogurt-covered golden raisins.
I have made this recipe many times now , my husband loves it..i use less sugar in the recipe because my husband has a spoonful of raspberry jam on top..so thanks from Dandy ..
A wonderful recipe...identical to the one in Joy of Cooking. A great low fat dessert.
I fixed this for mother & I, last night. It is so delicious and very easy to make.
I tried your rice pudding recipe and loved it. Of course, I had to tweak it a little too in order to make it my own. I simply added a little bit of nutmeg, cloves and brown sugar. However, to be totally honest about why I chose your recipe over others. It was your use of the word "amalgamated". I have heard this in the board room, but never in a recipe. I loved it and you! Way to galvanize me!
EXCELLENT! My daughters said this was the best rice pudding they've ever eaten. I did, however, make some changes. Here goes. I used short grain brown rice and whole, raw milk from the farm. Instead of white sugar, I used coconut sugar. Using short grain brown rice, it never really thickened up the way it should do with white rice. So, I added a shy tablespoon of non-GMO corn starch with 1/3 cup milk. That worked well to thicken it up perfectly. We still added the 1/2 tsp vanilla and 5 shakes of cinnamon. DELISH! Thanks so much for the recipe that will now go into our PERMANENT FAMILY FAVORITES!
My husband loves this recipe. He says it taste just like the rice pudding his mother made him as a boy. They had a dairy farm and she made theirs from milk straight from the cow.