Rustic Rice Pudding

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In the begining when you put, the rice,salt, and milk to simmer...i knew that it was going to be way too much milk.....especially after reading the reviews. I did have to cook it longer than specified.Still was a bit soupy but not a bad taste. I added the sugar and egg mixture and indeed did have to cook for more than 4 mins...but the flavor was really good.Still soupy but i let it cool . For some reason i didnt think that adding the cream would make it more runny but it did. I think the best thing t do with this recipe is too add a little bit less milk. 1 quart is entirely too much! And the gross part is that i had to drain my rice pudding....it was that runny.

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It took longer than the stated time to cook the rice, but the end result was wonderful. I didn't add the whipped cream, but next time I most certainly will. Using a vanilla bean sounds like a good idea, too. I have a finicky family, so I only put raisins in half of the pudding, which works well when using individual bowls.

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Followed the directions closely, although I did cook a bit longer than the 4 minutes. While the end result was certainly creamy and delicious, it didn't set like I thought it would and was a bit "soupy". Perhaps next time I would cook a bit longer after adding the egg/sugar mixture. Also wondering if the Basmati rice I had was a shorter grain than what I needed.

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This recipe attracted me because the ingredients were simple and reminded me of rice pudding growing up.

I changed two things out of necessity. Rum was not in my pantry and Arborio rice was.

The Arborio rice probably added to the very creamy texture and fullness the end product I produced had. In addition, it made 40 oz., a bit more then the recipe indicated, which was fine with me. It looked great in stemmed dessert glasses.

I would recommended checking the pudding during the cooling process (I had mine partially covered to ensure a skin doesn't form, stirring occasionally. I also covered the dessert glasses with plastic wrap during refrigeration.

Prep and planning time were accurate, 1/1 hour, the price you pay for homemade. Taste was excellent, very textured and had the old-fashioned luscious taste I wanted.

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Easy to make and delicious. I highly recommend it. I did not put the cream in because I wanted a lower fat dessert, and I used skim milk which did not sacrifice the taste. Next time I will use a vanilla bean instead of vanilla extract...can't wait to try it out.

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Just made this last night - I've never had good luck making rice pudding before, but this recipe turned out perfectly. It's a great recipe for a delicious dessert that can be made ahead.

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This is truly an over-the-top richly rewarding dessert. I more than doubled the recipe and it came out beautifully. I skipped 'whipping' the cream at the end and instead just stirred it into the rice while on the stovetop until it was creamy perfection. I will definetely make this again!