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Instant Rice Pudding with Cinnamon, Cardamom and Blueberries Recipe

Instant Rice Pudding with Cinnamon, Cardamom and Blueberries

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Average Rating:

Total Reviews: 24

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  • on February 02, 2011

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    I made several changes to the recipe but kept the same flavours. I cooked one cup of Uncle Ben's Perfection rice (the results yielded more than a cup. After that I mixed it with the milk, only 1/4 cup of sugar, 1/2 tea spoon of cinnamon and 1/4 tea spoon of cardamom. I brought it to a boil and simmered it for 5 minutes. I then added a cup of cream (15% and left it aside to room temperature. If it is too thick for your liking, you can add more cream or milk. I like my rice pudding cold but given as it tends to firm up more in the refrigerator, I add more mild before serving to loosen it up. This was pretty good and fast when I crave rice pudding but don,t have the time to whip up a batch the traditional way.

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  • on August 02, 2010

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    This looked so good in the video. When I made it, however, it was brown and grainy. I didn't use the whole 1/3 cup but only a 1/4 and it was SWEET!!!! omg Anywayz as far as the spices are concerned I used 3/4 tsp Pumpkin Pie Spice and 1/4 tsp ginger and the taste was amazing!

    I think I need to find another recipe. I don't think this woman knows what she's doing.

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  • on July 31, 2010

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    my family knows that recipe by heart and i tried it and i just dont taste good

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  • on July 23, 2010

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    I had some leftover rice that needed to be reconstituted, so I thought I'd try making some rice pudding. I think the recipe as written is off. It was too sweet, and I usually don't mind things that are more on the sweeter side. The 1 teaspoon of cinnamon I don't think is right. It turned my rice pudding brown--the color of hot chocolate. Overall it was ok, and a nice way to use up my leftover rice, but unfortunately I probably won't make this recipe again.

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  • on March 04, 2010

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    I did not have cardamon so I used nutmeg, also used half and half instead of milk, and dried cranberries and cooked it for the stated time. After taking it off the heat, I added vanilla extract and let it cool to room temperature. It was creamy, sweet and spicy - it was very good but I will experiment with lesser amounts of sugar and spices to determine which taste I prefer. My mom used to make baked rice pudding with raisins which was less sweet, and had a denser and "eggy" quality. She tasted my creamier, sweeter, spicier version and she said she liked mine better than her recipe.

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  • on December 18, 2009

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    The title says blueberries but she used cranberries...I've been ripped off!

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  • on November 11, 2009

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    does the cooked rice need to be warm or room or refridgerated
    temperature?

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  • on October 04, 2009

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    This pudding was excellent. I didn't have cardimon, so I omitted it, and it was still great.
    I have only been watching the show for about a month and I think it is FANTASTIC. I have made a half dozen of the recipes and everything has turned out great. Robin keep up the good work...you are a pleasure to watch and I love all your ideas. The recipes are simple, and I have most of the ingredients already in my kitchen. Not to mention that I love that I end up with extras for other meals in the week.

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  • on June 05, 2009

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    Less cinnamon, less sugar and a few more minutes on the stove and you have a wonderful, quick rice pudding. Didn't have the budget for cardamom; exchanged white raisins for blueberries. Will make this every time there's leftover rice. Thanks Robin!

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  • on January 08, 2009

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    On the show, Robin only puts in 1/4 tsp cardamom, not 1 tsp.

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