I was amazed by how good this was.
I cooked it for 7 minutes and was disappointed because it was so thin, but at 8 minutes it really started to thicken up and I ended up cooking it for about 10-11 minutes.
I served it warm in wine glasses with a dollop of whipped cream. It made 5 servings for me. Everyone loved it and it's such an easy way to use cooked rice.
Thank you so much for this recipe, I will be making this again often.
I have finally found a recipe for rice pudding that I like as much as store bought. I made 2 batches and I like the one I created a little better. From my second batch I deleted the cinnamon and added 1 tsp vanilla. When you serve the pudding you can sprinkle with cinnamon. This is the best recipe for rice pudding... so easy!!!!
I had a craving for rice pudding but didn't have the time to do it the "old-fashioned" way so this recipe came in handy. I wasn't going for the best tasting rice pudding ever more for a quick easy close to tasting perfect type.:) I made a few changes to the recipe. Instead of using evaporated milk which grosses me out I replaced it with 1 1/2 cups coconut milk and 1/2 cup regular milk. I only added 1/4 c of sugar so it didn't over power the hint of coconut. I added two eggs and a tsp of real vanilla extract. All in all it came out perfectly and it's a great way to get rid of left over rice.
This recipe is great! My cuban grandmother taught me the same way only she does not use sugar instead she uses condensed milk and a little piece of orange peel it comes out great try it! but your idea was great!
Wow!!! This was a fantastic recipe of one of my all time favorite desserts. I kicked up the flavor by adding 1/2 tsp. vanilla & 1/8 tsp. grated nutmeg. Thanks for bringing back a favorite.
It was very easy and quick I like recipes like this. The only thing I changed was I used cinnamon sticks instead. Love this recipe. Great for left overs.
This was very good! Quick and easy too. A great way to use leftover rice. Be careful not to let it scorch.
This was a clever recipe but it will need some adjusting for my tastes. I thought it was too sticky and much too sweet.
Yuck! I make all kinds of home-made puddings and this just doesn't taste "home-made". Even adding raisins and a little fresh ground nutmeg couldn't save it. If you like pudding from the local all-you-can-eat restaurant dessert bar then you might like the flavor in this very commercial-tasting pudding. Too sweet too sticky and not delecate in flavor at all. I'll stick to my more labor-intensive but much better tasting recipes.
