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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 31-40 of 62

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  • on January 14, 2009

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    OK to start I have to say I HATE rice pudding, but my sister made me try this. She makes it for her family all the time and they love it so I finally gave in and tried it. I LOVED LOVED LOVED this rice pudding. I couldn't believe I actually like it but I did and now I'm making it myself. AWSOME recipie!!!!!!!!!!!!!!!!!!

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  • on July 29, 2008

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    Ahhhhhhhhhhhhhhhhhhhhhh! Ellie this is the best recipe ever!! I have been trying to get the taste right for so long and finally..most recipes call for eggs..suprisingly yours didn't and it came out perfect. I love rice pudding as you can tell by now...thank you thank you
    dahl

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  • on June 17, 2008

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    Enjoyed this healthier rice pudding recipe. Very easy to make. I may want to experiment with different flavoring combinations the next time I make it.

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  • on June 10, 2008

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    The flavor of the rice pudding was nice, it was spicier than a normal rice pudding probably to compensate for the "healthiness" of it. I didn't really like the texture of the rice. It wasn't as creamy as a typical rice pudding and I think that was because it was par-cooked in water prior to having milk added. I probably wouldn't make this again.

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  • on April 07, 2008

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    This was a delicious dessert. I used vanilla almond milk instead. The blueberry compote was an excellent topping for the pudding. I think I would use a vanilla bean instead of a cinnamon stick next time to give it more vanilla flavor.

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  • on January 27, 2008

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    I actually made this recipe from Ellie's cookbook "The Food You Crave". In the cookbook she doesn't call for the drizzled condensed milk but I think this is a great idea. When I made this recipe at home it lacked just a little sweetness when I taste-tested. I ended up mixing in about 2 tablespoons of granulated sugar to the finished pudding for just a touch more sweetness. The result was wonderful, so if you don't have the condensed milk on hand, just add a little more sugar!!

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  • on January 14, 2008

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    My husband is very anti-health food. If it's healthy (or has anything to do with soy beans, he really wants no part of it. So when I told him I was making rice pudding with soy milk, he declared that I could "eat all of it," as he'd want none.

    After having what he called a "tiny" taste out of my bowl, he refused to give the bowl back! He ate the whole thing and then stole some more once I'd refilled my bowl!

    I have to say, when the pudding came out of the oven, I tried using the exact measurements, but because I love really strong flavors found that adding a tsp of almond extract really added a rounder tone to the dessert. I also quadrupled the vanilla extract (2 tsp, rather than 1/2, doubled the cinnamon, and used Soy Slender soy milk (which is quite sweet and practically a dessert on its own!.

    I have to say: WOW! This recipe may not have converted my husband to health food, but I bet he'll grouse a lot less when I put something made with soy in front of him from now on!!

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  • on December 04, 2007

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    This is such a great comfort food. I can't imagine liking another rice pudding recipe any better. The soy milk gives amazing flavor and the blueberry compote finishes it perfectly.

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  • on November 26, 2007

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    I adore rice pudding and this is such a great alternative to the typical version which is much higher in fats (avg 8g vs 2g. I didn't make any changes to the recipe and it came out rich and creamy. The blueberry topping sets it off beautifully and really adds something. Thanks Elle!

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  • on July 09, 2007

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    This recipe was suppose to be in the Healthy Menue items, but it has 36 grams of Carbohydrates. Carbs turn to sugar and sugar is turned into fat by your liver. Therefore 36 Grams of carbs is like a Triglyceride nightmare. Trust me, I have seriously high Triglycerides and I am being treated now with exercise and a lower carbohydrate diet, plus medication.

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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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