Rice Pudding

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I loved it with the 2 Tablespoons of vanilla as suggested by another reader.

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It was delicious. You must use vanilla bean. People the 1/4 cup of vanilla extract is a typographical error. I am going make the owners of this website aware of this issue. As in his cookbook, it doesn't say a 1/4 cup of vanilla. Please remember that someone else not the chefs is re-writing the recipes into the website. I found typographical errors in other chefs' recipes too.

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This recipe was easy to follow - 5 stars; this recipe was tasty - 4 stars; however the end result was more like soup than pudding - 2 stars. If you want a true pudding texture, this recipe is not for you.

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I gave this 5/5. It was easy to make and delcious. It called for 3/4 cup rice and up it to 1 cup and I reduced the milk to only 4 cups. Instead of only milk i used 2 cups heavy cream and 2 cups milk. I really liked the ricness that it gave to the pudding. I did not temper the yolks as I let it sit few a minutes to let it cool and then added the yolks and sugar. What I did was creamed the sugar yolks and vanilla together and then mixed them in to the cooled pudding. I also did not use 1/4 cup vanilla. It was obviously a typo. I used about 2 tsp of vanilla. I uped the sugar to 2/3 cup and it was awesome, not too sweet.

All in all it was not soupy and with a little common sense not real vanillaly. Yes I made that word up :It set up nice and with a sprinkle of cinnamon was perfect.

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There is nothing soupy about this rice pudding. It sets up nice and thick after chilling overnight. If it had any less liquid, it would be a brick in the morning. The vanilla Chef Irvine calls for in this recipe--which is also in his cookbook--is one vanilla bean. The recipe online here used to say "1 vanilla bean or 1/4 C vanilla extract", so I don't know how or why the vanilla bean has been deleted from the ingredients. You should absolutely use the vanilla bean if you want to make this recipe, but if you won't, at least reduce the amount of extract. I think the 1/4 C extract must have been the amount for a Dinner: Impossible -sized batch and it just didn't get divided along with the other ingredients. Also, be careful NOT to use long grain rice. The recipe calls for short grain or medium grain, and that makes a big difference in the final product. The only reason I'm giving it 4 stars instead of 5 is because I didn't like having so many raisins in the pudding.

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This is a FANTASTIC recipe as long as you modify the vanilla. I assumed that the 1/4 cup called for was a misprint, and used teaspoon instead. It's fantastic that way. There was no way I was going to waste a ton of vanilla. I'm sure it's got to be a typo. I don't know what all the other problems are about. It's worked out great for me over and over. Use uncooked rice and temper the eggs. The rice took about 30-40 minutes to become tender and by then had absorbed most of the liquid. This also thickens A LOT as it cools.

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I agree with the majority of you that this is soupy. I will make it again as the flavor is excellent. We actually enjoyed the strong vanilla flavor. I will just increase the rice or cut back on the milk.

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I agree,,,too much liquid. I did not think that the liquid would ever be absorbed, so I also put it in the oven at 350 for about 1/2 hour. You must stir it frequently if you are going to do that. I also skipped the cinnamon and added some nutmeg and substituted splenda for the sugar as my husband is a diabetic. It turned out great!

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that vanilla was in sane

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this was a delicious rice pudding! the only thing i changed was the huge amount of vanilla! i added 2 tablespoons and it was delicious!