Very delicious, didn't have to change a thing! This was my first time making a rice pudding, it is very easy to follow! I did use skim milk however, so I just added an extra tablespoon of butter. I also cooked the rice from scratch, using long grain, non-instant rice. Make sure to cook the rice itself well, almost too much, to ensure good pudding consistency later. LOVED IT!!! Thanks
Yum, yum, yum! Omitted the lemon and cut back the sugar to a 1/2 cup as suggested by others. Also, I added a pinch of salt. Turned out great. So easy and a real comfort food. Thank you for posting.
This was fantastic! I used 1 C. whipping cream, 2 C. whole milk. I cooked it in a 3-1/2 quart heavy cast iron pot. I felt it was possibly cooking faster than it might have, had I used a different pot. I had to turn the heat down to low toward the end. Bottom line: a person might want to keep an eye on it to make sure it isn't burning. Stirring it (to make sure it didn't burn) didn't seem to have any negative effect on the outcome. I, like many others, omitted the lemon, and I only added 1/2 the cinnamon (I like mine bland); but I might try lemon zest, and/or cardamom, in the future. Thanks, chia, for a most excellent recipe!
The best rice pudding ever. I used half milk and half heavy cream and also grated some fresh ginger and nutmeg in along with the cinnamon.Don't skip the lemon zest~~It doesn't make it taste lemony,only pops up the flavor of the other spices!
Simple, quick, and tasty! What more could you ask for? I used up the rest of the leftover rice from our asian dinner the night before. The pudding cooked up nicely. I did go ahead and add an entire cup of sugar because we like it extra sweet! Thanks for the great recipe.
This rice pudding was heavenly....and so easy...I have never tried making rice pudding without a hot water bath....I used splenda instead of sugar with no problem...
delish! easy no fuss way to deal with leftover rice that my family gobbled up. served warm with whipped cream of cold alone, absolutely a recipe for my keeper pile.
This was good, but it took longer than 25 minutes for the liquid to be absorbed -- probably closer to 40 minutes. I didn't use the lemon zest because I didn't have any -- but it was still good! Next time I might try cream for part of the milk and see if it takes less time :)
I've always baked my rice pudding but I saw this recipe and just had to try it. The only changes I made were to omit the butter and lemon (didn't need it). It was the best rice pudding I've ever made and I won't be going back to the old fashioned one again! If I could give it 10 stars, I would :0)