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This made for a great, creamy rice pudding. I left out the raisins (personal preference). I would have added some dried cranberrie, but I was all out. Topped off with a little whipped cream. Yummy!
Easy and fast! I didn't have raisins and it was still good. I made a half recipe. I think I could have used half the cinnamon and still been okay.
This was super good. My kiddos had never tried rice pudding before, but they devoured it! Fast and I easily doubled the recipe. Omitted the lemon zest and topped with a cinnamon/sugar mixture. Thanks!
The Girl Scouts in our troop liked it! This week, I'll be making a quadruple batch so that about 50 Scouts can each have a taste at their World Cultures celebration.
TO me this isn't "real" rice pudding b/c it doesn't have eggs. BUT- my son is allergic to eggs so it is nice to have a recipee that tastes good, and I don'thave to make an "egg" batch and an "egg free batch" I used Turbinado sugar. It did have to cook longer than 25 min to thicken, but over all an easy yummy, quick use for left over rice. Thanks for sharing.
I had forgotten how good rice pudding can be! As one young cook says, "Delish!!"
I made this according to the recipe, except for substituting Splenda for the sugar. It came out fine, but we didn't like the lemon zest.
Really good and creamy. Watch and stir it as you cook it, because the milk can scorch, and is a bear to scrub off your pan!
Wow! great rice pudding. Full of flavour. I tried another viewers suggestion of cooking with lime rind. Wonderful!