By Watkinslady30 on December 02, 2006
Photo by flower7
Photo by flower7
"Simple and delicious comfort food. This came from a Kraft cookbook, Best Ever Holiday Recipe Collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, Splenda instead of sugar, are some of the changes I am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin A."
Serving Size: 1 (127 g)
Servings Per Recipe: 14
"What a great recipe! I substituted soy milk for regular milk and honey for the sugar (about 1/4 C plus a tablespoon) and it was just the right amount of sweet. I didn't have minute brown rice, so I boiled brown rice before adding it to the mixture and the texture came out perfectly. Yum!"
"This was my first time ever eating rice pudding, and much to my suprise, I loved it! This is a very forgiving recipe. I had a little more than half a cup of canned pumpkin left in my refrigerator that I needed to use up, so I used it and cut all other ingredients down by 1/4 (I used one egg white in place of the 2 eggs). I used light vanilla soy milk, brown minute rice, splenda and nutmeg in place of the cloves. Made that way, this makes this a very healthy dish. I actually liked it better warm, but it was still good cold. Thanks for posting!"
"This was very tasty. I was a bit concerned going in that 4 cups of milk was too much but it set up perfectly. It could have used a little more sugar for my taste but was otherwise good. I used skim milk. Thanks for the recipe! - Sep 29, 2007 UPDATE: Had to come back to add that I enjoyed this sooo much more after it sat for a night in the fridge. I usually like my rice pudding warm but this one I agree is better chilled. Thanks again!"