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Rice Pudding Recipe

Rice Pudding

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 21-30 of 62

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  • on January 04, 2010

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    This was the first rice pudding recipe Ive ever made and it is sooo good, Ive already made it twice. You can make it with regular soy milk (not vanilla and it tastes perfect. I also added rasins once and raisins and dried cherries another time. Both were great! I make this on sunday then take it to work for breakfast or have it for dessert! Enjoy!

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  • on December 08, 2009

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    it it sooo good but a little to sweet but still if you don't like it you have tast parmblems

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  • on October 03, 2009

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    Although I like rice pudding, I had never bothered to make it before. I'm glad that I did as this disappeared! Like a fellow reviewer, I used the recipe from her book "The Food You Crave" which did not call for the use of condensed milk. I know that that stuff is thick & super sweet (Thai Iced Tea so I did not use it. Like cooking risotto, you definately have to use Arborio rice to get the best results. I was unsure about the vanilla soy milk as I had never tasted it before; I used my local store brand (Winn Dixie and it was neither to vanilla or too sweet (will use the rest in tea. Overall all I think the soy milk does add to the creamy texture. I dusted mine with cinnamon & honey. Unless you are counting calories, I don't think this recipe will serve 8 (1 cup of rice usually serves 4 right?. Anyhow, if you serve 4 and want seconds or left-overs you'll need to double the recipe....or perhaps it's because I ate 2 helpings myself and was disappointed to find the left-overs gone by the next day!

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  • on May 09, 2009

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    I did not like this recipe at all it was toooo sweet, my family complained all day long about it.

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  • on April 15, 2009

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    Search No more for rice pudding recipe because this one is so heavenly delicious and sooo easy to make. I made the compote with blackberry because that's all I had at the time, and it's Amazing; and I added some raisins into the rice pudding mixture and it's even better. I did not cook the rice pudding in the oven because I wasn't sure my pan was made for oven bake so I continued to cook the rice pudding mixture on the stove.......Like I said....IT'S STILL HEAVENLY DELICIOUS:

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  • on March 15, 2009

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    I make this a few times a month as a quick and healthy sweet treat. It tastes great warm and cold. I add about 2 tablespoons each of raisins and pecans to the mix before baking and it tastes even better. Love this!

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  • on February 28, 2009

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    This stuff is sooo good, it smells wonderful coming out of the oven. I thought it was a little sweet, so next time I would probably use plain soymilk instead of vanilla. I made a cherry compote because I didn't have blueberries, but the pudding is great without it anyway.

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  • on February 22, 2009

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    It tasted great, and I had all the necessary ingredients on hand. I didn't make the compote because I made this dessert in a hurry. I used a touch of honey for sweetness at the end since I didn't have any condensed milk. I love blueberries so when I make this recipe again (and I will!, I will try the compote.

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  • on February 21, 2009

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    My DH is alergic to milk (a pesco ovo vegan and I usually sub soy milk for all milk in my recipes. It is great to see it being used in the main stream. I just hope restuarants begin making some dishes with soy. Love the show!!!

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  • on February 05, 2009

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    I just made this after trying a version with just soymilk in a rice cooker.

    Rice has a low glycemic index, so it won't spike your blood sugar. 1/2 cup serving is just right.

    I used "lite" Soymilk (less fat - subbed splenda for the sugar. I was so shocked when I took it out of the oven and let it cool for a bit.

    Soy is "sexy" I think I'll serve it on Valentines Day. I can't believe this recipe was so good.

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
175
 
Carbohydrates
36 grams
 
Total fat
2 grams
 
Saturated fat
0.5 grams
 
Protein
5 grams
 
Fiber
0.7 grams
 
Sodium
59 milligrams
 
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