Delicious and Yummy Creamy Rice Pudding

TOP Reviews:

The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe should test the rice for tenderness before adding the sugar in the final stage of the recipe.

When I made up this recipe I used Uncle Bens Instant Long Grain Rice, I believe that made an affect why it did not thicken, since it did not thicked I took about 1/4 cup flour and some water and made a past from it to pour in to thicken it, overall when it was finished it was a very tasty recipe and I would deffinently make it, so if you have trouble thickening yours try the flour and water, worked really great for me, but don’t pour it in all at once as it may thicken to much and you don’t want that.

Excellent rice pudding! I omitted the raisins and made it as low fat as possible with skim milk and half the butter and it was still outstanding! I can just imagine how good it would be made with whole milk and all the butter. I will definitely make this again.

I went searching for a great rice pudding recipe after having some very creamy pudding at an Indian Restaurant. The pudding I’ve been used to is very clumpy and usually too sweet — this recipe is perfect and works INCREDIBLY with soy milk for a vegetarian alternative. I’d recommend it to anyone, fast, easy, and delicious! PS — it mixes very well with ambrosia fruit salads!

I’ve been looking for a great rice pudding recipe forever. I found it! Most are either too sweet, too dry, etc. This recipe is perfect in taste and texture. Thank you Erica for sharing.

This recipe lives up to Erica’s promise. It was so easy to make, I quickly made up a batch for my daughter and her family to try. Mmmmmmmmmgood!

I HAVE SEARCHED FOREVER FOR A GOOD RICE PUDDING RECIPE. THIS IS THE ONE. I MAKE IT WITHOUT RAISINS FOR MY HUSBAND, WITH FOR ME, AND FOR A DIABETIC FRIEND I LEAVE OUT THE SUGAR AND ADD EQUAL WHEN IT REACHES ROOM TEMPERATURE.

INGREDIENTS:

3⁄4 cup uncooked white rice (for creamier pudding use short or medium grain rice)
2 cups milk, divided
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