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Carolina Gold Rice Pudding Recipe

Carolina Gold Rice Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

Showing 41-50 of 75

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  • on March 15, 2005

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    Best rice pudding recipe I've ever tried! My son had a bowl as soon as I finished cooking it up. I was unable to find Carolina Gold rice locally, however I tried sushi rice since it too is short grain, and it worked fabulously! I will definitely be making this one again! Thanks Paula!

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  • on March 12, 2005

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    I usually have good luck with Paula's recipes after a little tweaking. I really didn't like this one though. It was too sweet for us. Maybe if I had used a little less of the condensed milk and just added a little whole milk it would have not been overly sweet. Next time I'll stick to the old fashioned recipe.

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  • on February 12, 2005

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    I am not a rice pudding fan but this knocked the socks off of me. I did not add raisins and I did not add the fruit sauce... not really because I didn't want to but because we ate it all while it was warm. If you like tapioca pudding, you will LOVE this. Like I said, I am not a rice pudding fan but this recipe is a "must try".

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  • on February 11, 2005

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    Didn't follow this exactly, had to do some true Southern engineering, used what I had on hand like golden raisins instead and long grain rice(added a little milk to the water and cooked it longer, and hand to add cinnamon (out of nutmeg. My family loved it, and I ate the last of it (hated rice pudding til this. Thank you.

    P.S.- It's almost 2 am and am making more so my aunt and grandma can try it tomorrow.

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  • on February 08, 2005

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    This is the best rice pudding I have ever had! My whole family loved it. Keep the great recipes coming, Paula!!!!

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  • on February 07, 2005

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    This was so easy to fix and so, so delicious. I also like the fact that it doesn't have any eggs in it.
    Thanks so much!
    Marcia Watts
    Locust Grove, GA

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  • on February 06, 2005

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    great

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  • on January 26, 2005

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    Best rice pudding ever

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  • on January 26, 2005

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    I made this recipe for a Medieval Banquet as a reasonable substitute for recipes of the period.
    I doubled the proportions and I tweeked it a bit by adding slivered almonds, dried cherries (no raisins, and substituting some almond extract for the vanilla (about a 1:3 proportion of almond:vanilla. I used Jasmine rice and cooked it over low heat in a very heavy pan, stirring constantly. I did not use the sauce.
    I put it into a standard-sized bundt cake pan and let it cool for several hours. It was then unmoulded by dipping the pan into hot water. Came out perfectly....because the pudding was so stiff it sliced almost like cake. I got rave reviews from the other diners, so it was a hit.
    One thing I might try differently next time is to substitue some evaporated milk for the sweetened condensed milk...the pudding was a bit too sweet for my taste, but others loved it.
    Thanks Paula!

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  • on January 18, 2005

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    I love all of Paula's recipes and this one didn't fail me! So warm and tasty! Makes you feel all fuzzy and loved when you eat it. So simple to make as well.

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