202 Reviews

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!

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Meowmix318 July 08, 2010

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!

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krusty001 July 01, 2010

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.

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mybirdzone September 24, 2009

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.

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ulysses September 05, 2009

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 ..

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Dandy February 24, 2008

A wonderful recipe...identical to the one in Joy of Cooking. A great low fat dessert.

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Terese Teague January 04, 2003

I fixed this for mother & I, last night. It is so delicious and very easy to make.

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Country Granny Judy December 08, 2002

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!

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pollylay September 15, 2016

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!

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PookeyLumLum June 28, 2016

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.

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garysfarmgirl February 27, 2016
Rice Pudding