Rice Pudding IV

Excellent rice pudding! I assumed that 1 cup of water was needed to boil with the uncooked rice. We liked the hint of maple, and the custard was perfect - not dry or watery, and just the right s...

this is the first time i've ever made rice pudding. i made the following alterations: 2 cups thick whipping cream 1/2 cup 2%milk 1/4 cup maple syrup (real maple syrup NOT something like Aunt Ja...

The pudding tasted good, but it was very watery and curdled. Maybe because I used skim milk. If I try it again, I'll use something with a little more fat.

We liked the taste of it. It was good. The thing that I would change is to put a dash of cinnamon on it after it has been cooked to add a little more flavour. Also I would add a little bit mor...

My pudding turned out horrible, I followed the recipe exactly and it curdled,i think this recipe needs a little more fine tuning

absolutly the best backed rice pudding ever.the maple syrop is what makes it work well.amust for the recipe box

I knew from the recipe directions that this would not produce a creamy rice pudding, but more custard-like. I didn't expect it to separate so much though or be so watery (except the other revie...

Tastes GREAT )with added vanilla & cinnamon) ... but really needs to be cooked at a lower temp, in a water bath, in order to be creamy. I'l be experimenting.

I used medium grain rice & 1% milk (which work great for stovetop rice pudding) - rice & raisins sunk to the bottom, milk/egg mixture curdled. Sweetness is fine. Something definitely missing to...