This is absolutely delicious. Hard to believe it is low fat. I followed recipe as is except added about 1/2 teaspoon of cinnamon and tempered the egg. For anyone who doesn't know how to temper an egg (like me when read recommendation) u just take last 1/2 cup of milk heat to a boil then slowly add to your egg that you have previously beaten. Once two are combined add to rice mix and bam the best rice pudding
I loved this recipe. I changed it a bit. I used unsweetened almond milk instead of cow's milk, omitted the butter entirely, and only used 1/4 cup of sugar, which was more than enough. I also left out raisins because I don't like them, and like other reviewers, I tempered the egg first with the last 1/2 cup of milk. This recipe turned out great and everyone in the house loved it. Next time I will have to double the recipe!
This is a wonderful recipe! I made it yesterday morning with left-over b rice. I used 1% milk, was short of raisins so added dried cranberries to make the right amount and added a couple of shakes of cinnamon .. just like Mom used to make! Very creamy and yummy!
Very surprised this turned out great as I usually have trouble with brown rice turning out crunchy. I think maybe the key is instead of simmering the rice like I usually do that I followed this recipe and cooked on medium-low. VERY good. I added cinnamon.
looks simple and will be fun to tweek at some time. I am making it now and am sure it will be wonderful - if not I will let everyone know
I love it! I used honey instead of sugar and dried cherries. Yummy! !
Yum! Made this with coconut/almond milk. Doubled the recipe but used only 1/2 cup sugar (it's def sweet enough) and omitted the raisins. Also added some cinnamon. Soooo good!!!
Using up leftover cooked brown rice, so I had to remind myself how much cooked rice to substitute for uncooked. (Basically cooked is about 3x the volume of uncooked rice.) Had enough leftovers to nearly doubled this dish ( just over 4 cups of cooked brown rice), and doubled every other ingredient except sugar. I used 1/4 cup sugar and 1/4 cup granulated Splenda. It was sweet enough for my family's tastes. Also, I followed advice of other reviewers & tempered the egg & added 1 tsp of cinnamon (for my double batch). Very satisfied with the the end result!
I give this about 3.5 stars. It was honestly, just way too sweet for my taste. After making this, I believe I had made the original recipe for this rice pudding and thought exactly the same. I only had 1/2 cup of raisins, so I used that much. I still thought there were too many raisins. I was surprised the recipe did not say to temper the eggs. I decided to follow the recipe as written, and learned I was right about that. I ended up with a few egg white bits in the pudding. I also thought the pudding was slightly too thin, but thickened after it cooled. I added some cinnamon in my serving bowl and it did cut through the sweetness a tad. I guess, I will keep looking for a good but slightly healthy recipe that has the right balance of creaminess to sweetness.
