By Barb Gertz on November 15, 2002
Photo by Chef #1803353583
Photo by Chef #1803353583
"Best rice pudding that I have ever tasted. Good sprinkled with nutmeg or cinnamon."
Serving Size: 1 (214 g)
Servings Per Recipe: 4
"WOW.. this was great! When I initially boil the rice, I throw in a cinnamon stick and cook it with the rice. I prefer my pudding a little more creamier and sweeter, so I used 3/4 cup of sugar and 2 cups of milk initially and 1 more cup of milk when i added the egg. I also let the pudding cook for an additional 18 min over med heat (stiring occasionaly so the milk doesn't burn) to create more of a custard in the pudding. When i remove it from the heat, I remove the cinnamon sticks and sprinke ground cinnamon on the top. I keep a bowl of this in my fridge at all times and take it for my breakfast at work. Thank you!!"
"This was rich, creamy, and delicious. The directions and measurements are very accurate. I used short grain rice and it came out very creamy. I love rice pudding - my grandmother makes a version that is completely different which I adore, but this recipe was every bit as tasty and also deserving of 5 stars."
"My family & I loved this pudding! I doubled the recipe & it was eaten in a day, which is outstanding considering my partner or daughter are not big fans of rice puds! I sprinkled 1/2 teaspoon of cinnamon in with the rice to start with, omitted the raisins & butter, but it turned out excellent and I have been asked to make it again tonight! My mum has a favourite recipe which she bakes in the oven, but this was faster, and dare I say, much creamier & tastier! Thanks for sharing, yum yum yum!! =)"
"used 2 C. cooked rice, non fat milk, one pan,and tempered the egg with a little of the hot rice mixture. Absolutely the BEST!! Thank you Barb."
"I don't know. I'm having the hardest time finding a rice pudding recipe that rocks my world. It was too dry for my taste, but since I'm not an expert pudding maker, I probably messed it up...any suggestions?"
"Wonderful recipe! I love rice pudding and this is an awesome one. I used instant rice since that's all I had. I used 1 1/2 cups instant rice cooked in 1 1/2 cups water (according to package directions). I reduced the sugar to 1/4 cup and doubled the vanilla. I loved it sprinkled with cinnamon on top."
"YUM! What a great, creamy pudding recipe! This is exactly what I was looking for, and had a shorter cooking time than a lot of other recipes here on the Zaar. I didn't change a thing (besides omitting the raisins) and thought it was perfect! I will be making this again for sure! Thanks for sharing! :)"
"My gram always made baked rice pudding and though I liked it, this is so much better! No idea what cozy shack is, but this is probably the best rice pudding I have ever had. I didn't cook the first part until it was thick, just until slightly reduced then added the remaining milk and egg and let it cook til thick, like homemade pudding. Creamy, dreamy, fabulous! Thanks for sharing the recipe!"
"Lovely and quick! I made my rice with cinnamon in a rice cooker. While it was cooking, I warmed the milk(skim)/egg/sugar. As soon as my rice switched to "warm" I added it to the milk mixture. I let it simmer for about 5 minutes and found it was the perfect consistency and did not need to add the additional milk. I used the smallest touch of butter, added more cinnamon and some nutmeg. Great hot or cold. Love. No raisins. Next time will try with brown rice and dried cranberries for a nice hot breakfast. Maybe not my Swedish grandmothers custard version, but just as wonderful and so much easier. Who knew skim milk could make the perfect rice pudding?"
"The best rice pudding I have ever had! I used cream and whole milk and it was amazing. I will definitely be making this stuff again."
"This recipe was a good starter. I like that I have all the ingredients on hand usually and this recipe doesn't call for cream which I DON'T usually have on hand.<br/><br/>After the first time I made it, it tasted a little bland...maybe I'm just so used to my late Grandma's version, but I found that after adding a healthy dose of cinnamon with a bit more sugar and vanilla...I was in absolute heaven. No raisins for this guy!"
"The best rice pudding I have ever had nom nom nom"
"Tasty, but stayed runny. Anyone else have this happen? Anyone know why?"
"Absolutely delicious! Currently enjoying a bite! Creamy, silky, delicious! I used long grain rice, lactose free milk and vegan butter and it came out so delicious!!! Printed and saved for future reference! Just a tip, when you add the rice to the milk and cook for 15-20 keep an eye on it and stir every 3-5 minutes!!"
"Great recipe. I usually make this recipe. I find it really easy and super creamy. http://goo.gl/7I8xtm"
"I was looking for something that's more of a custard. This worked reasonable well and came out creamy and tasty, but I'm still looking for perfection. It was too thick and dry when it was done and cool."
"This was easy to make and tasted very good! Thank you for sharing!"
"My daughter made this using leftover brown rice. It was REALLY good! The kids thought it would be better with white rice, so we'll try that next time. It took longer to cook than called for, but other than that, it turned out great. Thanks!"
"My hubby likes rice pudding so I make this recipe and came out good. He likes it and myself.. Hmmmm....will make this again for sure.."
"that was ok"