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Rice Pudding III
Reviews:
December 14, 2011

This turned out really quite good. Here are the changes I made( just because I pretty much change every recipe- even the 1st time I make it.)1st I used a mix of whole milk(1 cup), cream (2 cups) and 1%(2 cups) for the 5 cups the recipe calls for. 2nd I used 6 eggs instead of 7. 3rd I had about 2 and1/2 cups of short grain brown rice to use up. I beat the eggs well first and added the vanilla, sugar (only 1 cup) and the milks to it and beat again, I even beat in all the rice I had.(hand blender) Baked it at 350 for 45 min(wasn't sure if it should be covered or not so DID cover for half that time.) It was all separated like many of the reviews said, the rice was all at the bottom, just stirred it up well and Voila! a lovely creamy rice pud!! YUM. There must be an easier way to bake a rice pudding tho' ,thus only 4 stars.

  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars