This was amazing. I used brown rice that had been cooked with coconut milk. I also added 1tsp almond extract and about 1/4cup currants.
LOVE this recipe! I halved it this time and it's oh so creamy and delicious, exactly what I was craving. I did skip the lemon zest as I don't keep it in my pantry usually, and it's still absolutely decadent. Rave reviews from me! Thank you! =)
Delicious and so easy! I used maple syrup instead of sugar and no lemon zest.
Fabulous - this is my standard rice pudding recipe. Omitted lemon zest simply because I didn't have a lemon on hand and it was still outstanding.
So good and so easy!! I used brown jasmine rice and skim milk.
YummY! After I cooked rice, I added ingredients to pan instead of crock and omitted Lemon, brought ingredients to a simmer, placed on low heat, stirred ever 5 mins for 15 mins. Then I removed from heat, added vanilla and whole teaspoon of cinnamon to pan. YUM YUM!
I had some leftover rice that needed using up. For personal preference, I left out the lemon and butter and found it perfect for our tastes. Thanks for an easy and tasty recipe.
This is a terrific recipe for using leftover rice! To cut down on calories and fat, I omitted the butter and the raisins, and I used skim milk and 1/4 cup granulated sugar. The pudding came out creamy and sweet. I will definitely use this recipe again. Thank you for sharing!
I guess this is ok for someone who has never had rice pudding before, but I would recommend making the pudding with uncooked rice over low & let it go for a couple of hours. I was craving rice pudding & didn't want to wait..my milk scorched, the rice got too done & became once big sticky mess. Really pretty gross. I had to throw a bunch of cool whip in it to make it somewhat edible. I'll probably throw out the rest. I'll stick to old fashioned recipes for rice pudding.
Very easy to make and tastes great! I added vanilla instead of lemon.