By Monkeygirl1628 on August 12, 2002
Photo by razzintaz
Photo by razzintaz
"I ate rice pudding from the store all the time when I was a kid. I saw this recipe and made it, it taste 100 times better than the store bought kind."
Serving Size: 1 (178 g)
Servings Per Recipe: 6
"Light and subtle. I have also been adding a little bit of cinnamon because we like that. I have a large family, and this recipe doubles well. I like it cold for breakfast the next morning! Great way to use up leftover rice. Thanks."
"This is a great recipe-easy to make-clear directions and wonderful taste-I'm sure I will be making it again-often and soon-thanks for this great web site"
"My son is home sick and I thought this sounded like a good comfort food to make for him (plus my D.H. and I love rice pudding). I thought I would give this recipe a try although I added raisins and a little cinnamon. Thanks for a great recipe with easy to follow directions. "
"that was pretty good! i put it in an oven safe bowl, and cooked it an extra five minutes. i also put cinnamon on top."
"We didn't care for this. It turned out to be just sweet rice with absolutely no pudding texture to it. I was expecting at least some creamy, custardy consistency but this was just dry and sweet. Had to discard it."
"I liked it, not to sweet.
Next time I am going to add crasins."
"I soaked about 1/2 c golden raisins and 1/2 c dark raisins in water for a day. They were drained and added to this recipe; the nutmeg was omitted. This recipe was pretty amazing, with full flavor. It did take about ten minutes longer to bake than the recipe stated, but that wasn't a problem. Thank you for posting!"
"I made this for dessert tonight because I had leftover rice from dinner and roomie requested rice pudding. I only had 1 1/2 cups of rice so I added 1/2 cup raisins and 1 tsp. of cinnamon and it turned out perfectly. I'd make this again. Thanks for sharing!"
"I made this using plain soy milk as dh cannot have regular. This was quite tasty. I now know what to do with the pesky left over white rice. It was very creamy, with a slight hint of sweet. We also added some dried cranberries for color. The next day it was rather "dry". So we poped our portions in a bowl and zapped in the micro for 20 seconds. Had to add a splash of milk...... the flavor was still oh so yummy! Excellent recipe."
"GREAT TEXTURE! A little more ricey than I wanted, but after it baked I stirred it then served, super!! The rice sank which is why I stirred it. I used 1/2 teaspoon each of lemon and vanilla extract and no nutmeg. It is right now hot out of the oven and I love it. Will try it after it has been in the fridge too, if it makes it to the fridge."
"We thought it tasted more like a custard than rice pudding, but it still tasted good! I added cinnamon to mine, and used left-over baked rice instead of steamed, and it turned out well. Thanks!"
"I like your recipe very much, it is almost identical to my own, but I have a way to increase the sweetness of the recipe. I always start the rice off with a 1/4-1/2 cup of brown sugar. So that the rice has a "cooked in" sweet start (Something my grandma always did). But shhhh! It was supposed to be a family secret...lol. Morgan"
"No muss, no fuss--a very simple solution to the problem of leftover rice. I wish it had been more custardy, as I found it very dry. To my tastes, a creamy rice pudding made on the stovetop with short grain rice is still the best. But it's good to have recipes that use leftover rice, too! I added some raisins and dusted the top of the finished pudding with cinnamon. All in all, this was quite easy to prepare and to cook and, while the taste was, well, ordinary, it made for a decent Saturday night dessert (served with some pouring cream), with a little extra for a Sunday morning breakfast!"
"This was easy to make but even though I added extra sugar, it still wasn't very sweet. Husband loves rice pudding and said this was tasty just not sweet enough."