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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…
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.
Use maple syrup in pudding
I just made mine & there is no sign of thickening. Does it thicken as it sets. Should I put it in the fridge?
Hi, Judy! It definitely thickens up more in the fridge as it cools, but the rice pudding should be noticeably thicker before taking it off the stovetop — slightly thicker than heavy cream and thick enough to coat the back of a wooden spoon. This might take a little longer than the recipe states depending on your burner temperature. Did you make any changes or adjustments to the recipe?
Can I use long grain rice and light brown sugar?
Hi, Jen! The long grain rice might break apart a little more as it cooks, but I think it would still work fine. And yes, light brown sugar is just fine. Enjoy!
I made this for my under the weather husband just now. Just in case, I doubled the recipe but kept all measurements the same. Instead of raisins I added fresh blueberries. My husband says it is the best dessert I have ever made! Turned out perfectly! Thank you so much, Elise.
I did half less because it was for 3-4 servings and i need only for me and my friend. It was so little even child wouldnt be full. Proportions from recipes are for like one person. Very tasty
Can you make this pudding a day ahead of time ?
Hi, Cathy! Sure! You can eat it cold, or reheat it gently on the stovetop. If it seems a little thick when reheating, stir in some extra milk. Enjoy!
Love this recipe! Can you suggest amount for tripling it to take to a group setting?
Hi, Bev! I think this recipe could easily be doubled without significant changes to the recipe, but tripling it might get a little tricky. What about doubling it and then just making two batches?
It sounds like how it was made back in the day.Real food, real simple.
That’s what’s Great About it :D
Very good. Thank you for a nice standard recipe. So many think they have to “liven it up” with ridiculous ingredients. This was just right.
Very good. I just made mine with banana extract because I didn’t have any vanilla. Wella…. Banana rice pudding.
I so love rice puuding
Great taste easy to make fool proof
Im not really a good cook or know how to different thing ,but i attempted to make this and it came out delicious! The directions werd very good and easy to follow! Thank you very much for having such a great recipe to follow.
Haven’t made it, I thought cinnamon is in it and it’s too creamy.i like it with the egg custard on top
Very good, first I ever made rice pudding, and your directions were spot on. Delicious!