By GaylaV on November 06, 2007
Photo by Midwest Maven
Photo by Midwest Maven
"I love this rich pudding. It is not a dieter's friend but I have lightened it up from time to time. What makes this special is the short grain rice, whole milk and butter. Comfort food at its finest."
Serving Size: 1 (215 g)
Servings Per Recipe: 8
"Good; but it was too runny for us."
"This recipe was SO GOOD! By far the best rice pudding recipe I have found. I used 1% milk instead of whole milk, I did not add the salt, I did add the cinnamon and raisins and I used arborio rice and It was ready in 2 hours. Thanks for posting the recipe! :)"
"Followed the recipe right on down, but for the 2 of us, there's nothing optional about cinnamon & raisins, so I did include 'em. Loved the results of the slow-cooking, & I'll definitely keep this recipe around. Thanks for sharing it. [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]"
"So comforting and delicious. Just right for my sore throat the last few days. I did have to improvise a little as I didn't have enough milk. I subbed in 3 cups of non-fat egg nog for the regular milk and skipped adding in the cinnamon. Thank you GaylaV this is a treat I will make again. Made for PARTY Tag"
"YUM!!! So creamy and delicious :) I used the cinnamon but not the raisins, and topped it with a lil whipped cream and a sprinkle of a lil more cinnamon. Thanks for sharing this. Made for ZWT 6 Queens of Quisine!"
"Wow this is great. I used skim milk cause I had to use it soon. I used 1/2 cup of splenda instead of sugar. I used the cinnamon cause I love cinnamon in rice pudding. For the short-grain rice, I used arborio rice. I omitted the salt. 2 hours and it was ready. Thanks Gayla :) Made for the Saucy Senoritas of ZWT5"
"Just made this tonight as I already had the oven on. I have a similar recipe and the addition of the raisins give it that little extra. Kids loved it to, probably will be a great succes at breakfast too. Made for ZWT4."
"We liked this pudding. It makes a huge amount! Because of the baking method, the flavor and color of a butterscotch pudding develops. We did stir in the skin during baking, but would skip doing that next time, for textural reasons. It needed the full 3 hours to absorb all 6 cups of milk. In fact, you do want to take it out while it still looks slightly soupy, it will continue to rapidly absorb the liquid as it is cooling. We liked it topped with toasted pistachios. It will make your house smell great!"
"This is delicious! Real comfort food and so easy--and nice on a very cold day having this baking in the oven through the afternoon. I added raisins, but not cinnamon. A lovely pudding--just the right sweetness. When it cooled a bit, it thickened up and so I served it with a little pitcher of warm milk--perfect! Thanks, Laffer."
"This is the best recipe for rice pudding I have found so far! The butter in the recipe is what I think 'makes' it. It adds a subtle creaminess to it. I used cinnamon, but not raisins. Also, since the milk was to start out cold, I figured, I would microwave the mixture to a warm. Then, after it was warming, and the ease of stirring it from the microwave, I just let it finish cooking there. It still took about an hour and a half, and I did need to add more milk as you suggested it may be necessary, but the result was grand. I'm keepin this one! Thanks Laffer. -Bird-"