Rice Pudding

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2 1/2 cups of milk is PERFECT for this recipe! Tempering the sugar egg mix works wonders, but I wonder if 3/4 cup is too much sugar. Also, I added a few shakes of cinnamon and nutmeg with the vanilla and raisin, and what a result! One word of caution, do NOT take your eye off of the stove. Keep stirring as often as possible, otherwise the rice sticks. Also, be prepared to be cooking longer than the recipe tells you to in order to make sure that the milk has reduced to a creamy texture before you temper the eggs.

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From the start it didn't seem like the amount of milk was right..... but I thought I'd give it a shot anyways. I wasted a quart and a half of organic milk, I'm so mad. Do not make this recipe, find a better one.

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This recipe for basic rice pudding has great flavor. The recipe itself does not explain all you need to know so if you are not too familiar with cooking basics it could be a challenge. Add a little cornstarch melted in cold water to the pudding. Make sure to temper the egg yolks! After you add all of the ingredients stir it vigorously on medium-high until it thickens. Turning it up helps the eggs to thicken the pudding. Make sure to stir throughout the whole process, or it will burn.

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First of all, there is way too much milk in the recipe. Is that a typo?? 6 cups of milk for 3/4 cup rice???

Secondly, I got scrambled eggs in the rice "soup" when adding yolks and sugar as directed. Yolks should be tempered, and amount of milk should be reduced by at least half!!!


Thought Food TV screened their posted recipes!?!?

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I think there was an error on this recipe as it calls for 1 1/2 QUARTS of milk. Isn't that equal to six cups of milk???
Tried to make this, it was way too much milk, added more rice, ended up with a mess and threw it away.

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it was Very good and easy to make

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if you make this pudding with 1 1/2 quarts of milk you will hve rice soup, not pudding, try useing 2 1/2 cups of whole mailk, worked very well.