6 Reviews
You must be logged in to post a review.
the country cook on 11.3.2012
This tasted good but it was hard to get it to the right consistency…I tried twice! If you want a less thick pudding, this might take some time to perfect.
Kate on 9.6.2011
Delicious! I always thought rice pudding was a very complicated dish, but this was simple (though time-consuming). Mine took closer to 40 minutes to reach the right consistency, so don’t fret if yours takes longer! If you’ll excuse me, I’m off to have seconds.
bluebirdi on 7.8.2011
This was amazing! I’m a stern critic of creamed rice – it has to be perfect – or else! I think the arborio rice makes all the difference – it was creamy, but with plump separate grains of rice. I made double the amount, and the difference in cooking time was only about 5 minutes. I’d definitely recommend making double – then there are leftovers for breakfast the next day!
jeringray on 4.12.2011
I gave this 5 mitts because I made it last night and it is wonderful (and my co-workers agreed). Personally, I prefer baked rice pudding, but nonetheless this recipe is still worthy of 5 mitts. I didn’t use the raisins or the egg yolk. The vanilla I used was VERY pure and I think next time I may have to cut back just a little on the vanilla. Overall a delicious dessert!
Lindsey on 4.7.2011
Great recipe! Using arborio rice was such a good idea. I halved the recipe and made mine with half almond milk, half regular milk. It turned out super creamy and delicious. I somehow still have a little bit leftover, and can’t wait to have it as tonight’s dessert.
8 Comments
Leave a Comment
You must be logged in to post a comment.
Patricia @ ButterYum on 4.8.2011
Hi Pukingpastilles – long grain should have worked fine… it cooks basically just like pasta, but it takes twice as long. Sounds like one of two things happened – either the heat wasn’t high enough, or the rice needed to cook longer. Were you using a heavy bottom pan? Rice, sugar, and milk all have a tendency to burn when cooked in thin bottom pans.
I hope you’ll give the recipe a try again using Arborio rice. It’s really magnificent.
pukingpastilles on 4.7.2011
I made this with long grain rice and I couldn’t get my rice to soften up. Was my heat too high?
We all ate it anyway because it was delicious!
LauraJayne on 4.7.2011
I had rice pudding for the first time last week, and was hoping to find a recipe to try it myself. Thanks so much for sharing… looks delicious!
The Hill Country Cook on 4.6.2011
mmmmmmmmmmmmmmmmmmmmm
Faith on 4.6.2011
I can’t wait to try this! I’ve been looking for a rice pudding recipe!