Rice Pudding

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This recipe is so good. I have made it twice in two weeks. I did not use the blueberries on top, although, I think they would be great. I did use raisins though (about 2/3 cup. We drizzled it with the Sweet Condensed Milk. My family loved it.

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I made this for the first time today. I was a little dubious when the recipe called for soy milk but was pleasantly surprised when the pudding turned out tasting rich, creamy and delicious. My husband is lactose intolerant so this recipe is ideal. The blueberry compote was the perfect topping. So yummy! Our kids loved it, too. Perhaps, they would consider adding the compote recipe to this recipe so you don't have to search it separately? And add the nutritional value for this recipe? Anyway, what a great, satisfying and comforting treat! Definitely a keeper.

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Charlene, the blueberry compote pictured on the rice pudding is listed as a seperate recipe from the same episode, Good Comfort.

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Would love to make this the way I saw it presented on TV. However, the recipe does not make any mention of the blueberry topping. It makes a nice picture, though. I tried to find it with other rcipes,but not the right ones. If anybody has this let me know. Someone was not paying attention to details.

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I was looking for a rice pudding recipe without dairy and this one fit the bill. Instead of soymilk though, I used almond milk because that is what I had in the fridge. I also added an extra cinnamon stick before baking. After baking, I added slightly more seasoning than called for and raisins. It turned out fantastic!!!! I was a little concerned that it might not be thick enough, but after about 15 minutes of cooling it thickened really well! Great recipe Ellie!

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I grew up with homemade rice pudding from my Grandma. My Grandma's version was very rich, thick, and sweet! I really like Ellie's version of rice pudding. My husband is Gluten/dairy free and we are trying to watch our desserts and weight so this desert was perfect and I had all the items in the pantry. I used Vanilla Rice Milk instead of Soy Milk. Added 2 cinnamon sticks instead of one and 1/2 cup of raisons. Left out the nutmeg, blueberry, 1/4 c sugar and extra cinnamon and it was delicious. It really magnified the clean taste of the cinnamon sticks. Cant wait to make it again!!

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I really want to make this..............does anyone know the nutritional information on this recipe? Thanks!

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I made this for my boys and myself for breakfast one rainy Monday. We all loved it! It took a while to make (about an hour but was soooo worth it. My boys (ages 4 and 2 loved it. We topped it with blueberries in addition to the sweetened milk and it was just heavenly. If you want you could probably also skip the sweetened milk as the pudding itself has plenty of flavor and sweetness. Next time I make this I may add just a bit of brown rice along with the arborio.

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I had to substitute Jasmine rice for the Arborio, and used raisins instead of blueberries. The raisins I added (1/2 cup were extremely delicious (add before baking. I also thought the spices were a little weak, so added more than the recipe called for.

The idea of using soy milk instead of cow milk is a good one. The flavor works well with rice pudding.

The first time I tried this, had a little bit of a problem with excessive foaming. The next time I put a pan under it and reduced the temperature to 350. It started to foam again, so I removed the casserole cover until it looked like the soy milk was sufficiently reduced, then put the cover back on for the final 10 minutes.

I'd like to try the recipe again, but with brown jasmine rice - probably pre-cooked in water.

People who didn't find it smooth enough were probably using quick rice or regular long-grain (Basmati rice, which doesn't have enough starch. Jasmine works okay, but Arborio is probably better. I like firmer pudding anyways - like a bread pudding, not like that commercial stuff.

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Wow--is this stuff good! It's not as sweet as a Cozy Shack or other commercial rice pudding, but that's a good thing! I followed the recipe exactly (except for measuring the vanilla and cinnamon, which I eyeballed and added raisins as soon as I took it out of the oven. I have the ingredients and will probably make the blueberry sauce before dinner, but it's really good just as is. The only change I think I will make next time is to add the salt in the beginning so the rice picks it up more. This will be a regular!