Rice Pudding with Vanilla Bean, Orange and Rum

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I love rice pudding but this was not good for me or for my two kids.we just didn't like it very much.tasted a little bitter to me

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This was a lovely receipe! It did take longer than the expected - but it was still lovely. I did note that next time I would add a little less sugar - it was really, really sweet - but I also added some groud cardamom and it added great flavour to the dish! Enjoy

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I have trouble getting it to come out creamy. Last two times I made it, it came out on the dry side. Too dense. I like it velvety. I'll keep trying until I get it right.

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I liked this while it was still warm. My husband and 12 year old did not care for it. Seemed to get heavy after it cooled.

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I was surprise with how simple this dessert was to make, and how amazingly good it was. The only hard part about it is waiting 5 hours, but well worth it.

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I enjoyed this very much although I did not use a vanilla bean or the dark rum because I didn't have any. Instead, I used a little pure vanilla extract and vanilla flavored rum and it was fabulous. My husband didn't care for the grated orange peel in this but he is VERY picky eater. Will definately make again.

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This is by far one of the easiest and best desserts I ever made from the food network. I even left the rum and vanilla bean out and substituted vanilla extract instead and it was still delicious. The important ingredient is the orange zest and slices...it sure adds that extra something to a pretty plain dessert.

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Terrific.

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This rice pudding recipe is one of the best ones I have tasted. All of the flavors compliment each other very well. The recipe states to cook the rice pudding 5 to 10 minutes longer to thicken but mine took about 15. It was wonderful. I will definitely make this recipe again.

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My family was amazed that I was able to pull this off. I just began cooking and this was my first try at any dessert. It was a huge hit and now I am responsible for bringing this to any family gathering!