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I made it today ,It’s super deliciousThank you very much
To avoid a trip to the grocery I swapped out basmati for short grain rice and molasses for vanilla and it came out great! Thanks for the recipe, excellent reference.
I love it it is so gooooood
Can’t wait to try this recipe. Question: Does it freeze well?
We’ve not tried freezing it before. I’m guessing it would change the texture, particularly because of the egg, and the thawed pudding would not be creamy. But try it, maybe with just a serving or two–can’t hurt, right?
I’ve tried it! It was amazing and very delicious!I added little piece of butter. Everyone oof my family loved it and asked me to do it again.Thank you very much ❤️
I made one adjustment to the recipe I use coconut milk and it turned out amazing!
Anything I can switch out the egg with?
You can simply omit the egg. The finished pudding won’t have the same luxe texture, but it’ll be wonderful nonetheless. You may either need to cook it a little longer or let it set/cool a little longer to get the texture you want.
I love this recipe as written, but if you are omitting the egg and still want to take this to another level, maybe stir a pat of warm butter in the cooling pudding. It adds a wee bit of richness that’s quite nice.
I use just and egg substitute because I’m allergic to eggs and it works for everything.
I just made this recipe. The rice pudding taste better then getting it at a restaurant.
This is a really good recipe and my son really liked it! I weighed out all of my ingredients and everything turned out perfectly. Thank you for sharing :)
Great Ava! I’m so glad you and your son liked it!
very yummy. It didn’t last long once served. This may just be a weekly desert.
Passed my tough daughter in law’s tastbuds! Its a hit in my home….very good and easy to make.
Wonderful Heidi, I’m so glad it made the cut for your DIL!
Very tasty, impressed how short the prep time is
I accidentally invented rice pudding the way your dad made it. My wife was like”….that’s rice pudding dummy, you didn’t invent it.”
Hah! Nothing new under the sun, right?
I am trying to do the rice pudding but it is confusing to mixes with one bowl
I think what you are asking is “why can’t I just add the egg and brown sugar straight to the saucepan with the rice cooked in the milk?” The answer to that question is that if you added the egg straight to the hot rice, it would turn into chunky scrambled eggs and not the silky custard you want. That’s why it’s called “tempering”. You temper the egg with a little hot liquid.
I love it!!
So delicious and so easy to make!
Not a huge rice pudding fan but my husband said it’s the best rice pudding he’s ever had! I added a little powdered ginger and it smells oh so good!
Perfect! Thick and creamy, just the way my daughter likes it. She requested cinnamon so I added a half teaspoon with the egg/brown sugar mixture. I wouldn’t change a thing, so delicious!
Could have been DELICIOUS! I was disappointed with how sweet the pudding was…. I definitely recommend adding more sugar. I added more after it was “done”.
You fixed it all on your own so it’s just to your taste. I’d rate that a success! You can always add more sugar, but you can’t take it out. Mmm, rice pudding…
too sweet but add more sugar?
Very simple to make and absolutely delicious!I only wish I had made a double batch!
This is the WORST rice pudding recipe I have used, by far. The proportions are horrible, I had so much liquid left over that I had to waste, I wouldn’t recommend that anyone ever make this
We’re sorry to hear this recipe disappointed you. It does thicken up as it cools, and the egg yolk helps it thicken some, too. I’ve had rice puddings with similar proportions that used arborio rice, and they do start out on the thin side. We have a vegan chai-spiced rice pudding you might like–it’s quite different! In this one, you pre-cook the rice in water, which is how my mom always makes it.