Rice Pudding

This was much too sweet. I did double everything as my husband is a big guy. He is on a low acid diet and has lost TOO much weight so this looked like a good filler. I stirred and stirred MUCH longer than 25 minutes with my quirky South African stove and it finally got thick enough but I felt the rice was still a bit al dente for pudding. I put some nutmeg in it to try and make it less sweet. I saw a baked rice pudding on another site that only used about a tablespoon of sugar for a whole liter on milk plus a little more on top at the end. I might try that so I don't have to stand there and stir and also worry about it being too sweet. My husband mixed it with strawberry yogurt. I'm not sure I'd recommend that.

This was much too sweet. I did double everything as my husband is a big guy. He is on a low acid diet and has lost TOO much weight so this looked like a good filler. I stirred and stirred MUCH longer than 25 minutes with my quirky South African stove and it finally got thick enough but I felt the rice was still a bit al dente for pudding. I put some nutmeg in it to try and make it less sweet. I saw a baked rice pudding on another site that only used about a tablespoon of sugar for a whole liter on milk plus a little more on top at the end. I might try that so I don't have to stand there and stir and also worry about it being too sweet. My husband mixed it with strawberry yogurt. I'm not sure I'd recommend that.

Delicious comfort foodI have made this recipe many, many times with many variations. I often double, treble or quadruple the recipe because it is so delicious. My teenager will finish a quadrupled recipe in about a day, he loves it so much! For lactose intolerant friends, I make the pudding with almond or soy milk. I love making it with vanilla flavored almond or soy milk. If I make this with cow's milk, I will add either a vanilla bean or vanilla extract. I have also made a chai version: in a square of cheesecloth, tie up a cinnamon stick, a star anise, some cloves and a couple of cardamon pods. Drop the spice package into the kettle with the milk, rice and sugar. Remove the spice bag when the pudding is finished cooking. Yum-oh!Pros: Easy!Cons: None!

Delicious comfort food I have made this recipe many, many times with many variations. I often double, treble or quadruple the recipe because it is so delicious. My teenager will finish a quadrupled recipe in about a day, he loves it so much! For lactose intolerant friends, I make the pudding with almond or soy milk. I love making it with vanilla flavored almond or soy milk. If I make this with cow's milk, I will add either a vanilla bean or vanilla extract. I have also made a chai version: in a square of cheesecloth, tie up a cinnamon stick, a star anise, some cloves and a couple of cardamon pods. Drop the spice package into the kettle with the milk, rice and sugar. Remove the spice bag when the pudding is finished cooking. Yum-oh! Pros: Easy! Cons: None!

OOooo, creamy!!! OOOooohhhhh, this is so creamy! This rice pudding is thick, rich, smooth, sweet, satisfying - and light on the waistline! BTW, time-wise it took about 45 minutes to cook this, and I have a gas range. So, here is what I did: I used 1/4 cup of Splenda instead of sugar, only 1/4 teaspoon of freshly grated lemon zest, and added 2 cinnamon sticks from the beginning. When it was finished cooking, I removed the sticks and added 1/8 teaspoon of nutmeg & 1/4 teaspoon of ground cinnamon and added 1 teaspoon of pure vanilla extract. I omitted the raisins from mine (personal preference), and added exactly 21 raisins to each of my hubby's. Without the raisins and using Splenda, each serving is 155 cal. With the raisins (exactly 21 of them which is about 1 level tablespoon) each serving is 193 calories (As with many of the recipe's on this site, the nutritional information is incorrect - be sure to double check the numbers on a free calorie counter web site). Definately make this dessert, though! My husband - who HATED rice pudding - absolutely LOVED this and wanted more!! Pros: Sweet, Creamy, Thick, Satisfying, Healthy Cons: Nutritional Info Incorrect

OOooo, creamy!!!OOOooohhhhh, this is so creamy! This rice pudding is thick, rich, smooth, sweet, satisfying - and light on the waistline! BTW, time-wise it took about 45 minutes to cook this, and I have a gas range. So, here is what I did: I used 1/4 cup of Splenda instead of sugar, only 1/4 teaspoon of freshly grated lemon zest, and added 2 cinnamon sticks from the beginning. When it was finished cooking, I removed the sticks and added 1/8 teaspoon of nutmeg & 1/4 teaspoon of ground cinnamon and added 1 teaspoon of pure vanilla extract. I omitted the raisins from mine (personal preference), and added exactly 21 raisins to each of my hubby's. Without the raisins and using Splenda, each serving is 155 cal. With the raisins (exactly 21 of them which is about 1 level tablespoon) each serving is 193 calories (As with many of the recipe's on this site, the nutritional information is incorrect - be sure to double check the numbers on a free calorie counter web site). Definately make this dessert, though! My husband - who HATED rice pudding - absolutely LOVED this and wanted more!!Pros: Sweet, Creamy, Thick, Satisfying, HealthyCons: Nutritional Info Incorrect

Wow. This was so creamy and delicious! Hard to believe it's so healthy. I decided to omit the raisins and use vanilla beans instead of extract. Since I use an electric stove, it took quite a while to thicken and I had to use a higher heat. But this is definitely a keeper!