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My review
Fast Rice Pudding
Vannessa
"This is a simple and fast way to enjoy rice pudding."
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Ingredients
15 m servings 424 calsOriginal recipe yields 3 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 424 calories; 8.9 g fat; 76.2 g carbohydrates; 10.6 g protein; 33 mg cholesterol; 121 mg sodium. Full nutrition
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Read all reviews 94106 Ratings
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Most helpful positive review
11/23/2007
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 ...
Most helpful critical review
4/2/2008
This was a clever recipe but it will need some adjusting for my tastes. I thought it was too sticky and much too sweet.
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11/23/2007
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 ...
1/4/2008
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 a...
7/24/2008
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,...
2/11/2008
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 yo...
11/10/2008
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.
11/19/2007
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.
1/18/2008
This was very good! Quick and easy too. A great way to use leftover rice. Be careful not to let it scorch.
4/2/2008
This was a clever recipe but it will need some adjusting for my tastes. I thought it was too sticky and much too sweet.