Instant Rice Pudding with Cinnamon, Cardamom and Blueberries

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Easy as can be but next time I'll cut back on some of the sugar...it was just a lil too sweet. I followed the advice and added a little vanilla which made it super yummy. I will keep this recipe on hand so I can use up all the white rice left over from take out. Thanks Robin!

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I needed just a quick rice pudding recipe and I think this worked out well. I just used cinnamon and freshly grated nutmeg along with some vanilla extract...husband loved it! For 1 cup rice I'd use 1/2 teaspoon of cinnamon, 1/8 to 1/4 teaspoon nutmeg and 1 teaspoon vanilla. I also used 1/2 skim to 1/2 fat free half and half...worked out really well. I used to recipe's amount of sugar. I had to cook it probably around 10 mins total while it was up to a large boil than just a simmer...stirring constantly. With it just simmering it would have taken 20 mins. at least. It turned out really nice! Thanks for the quick go to rice pudding Robin!

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I love rice pudding but seldom have time to make it "properly". But this recipe caught my eye.

I substituted skim milk for whole. And since I know skim doesn't have the "creamy texture" I changed the amounts. I used 4 cups cooked rice to 3 cups of skim milk and it was fine. I added some raisins and cranberries and used Splenda instead of sugar. And...like another said I used Pumpkin Pie spice and a touch more of cinnamon and it was perfect. It did absorbe all of the milk when chilled so maybe next time I'll use more, but it was very good and everyone enjoyed it. I did warm it up a little before serving.

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I too think the measurements must have been off, b/c typically I go very heavy on spices and love them. This one just did not work out. I loved cardamom in Rachael Ray's Where's the Waldorf Salad, though, so I'm willing to try again with 1/4 the amount of cardamom and 1/2 the amount of cinnamon. I did not have blueberries (and saw her use cranberries in the show, so I used dried cherries and cranberries- that part was really good! Will try again.

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I made this tonight after dinner and it was very easy to make except...I would change and only use 1/2 tsp. cinnamon and it took a lot longer for it to thicken. I used non-fat milk so not sure if that's the reason. But I will be making it again. Husband and kids also liked it. :o

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I really like this recipe! I have made this rice pudding several times now, but I haven't used cardimon ever, just cinnamon, and I use cinnamon to taste, not to recipe... I do that with most things, anyways. I've used raisens, cranberries, and cherries for this, and all of them have been awesome in this. I've whipped up some fresh cream with it a couple of times, too, and that just put it over the top. Thanks for a really fast and easy recipe!

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This recipe is very easy and gives a wonderful treat during the week when time is limited. I did not use the cardamon, but used raisins instead of the blueberries. I think a little orange zest would be wonderful also.

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We made this according to the directions, except using raisens instead of the blueberries. The cinnamon turned the pudding brown. The cinnamon was very strong and the cardamom overpowered it. I think the measurements are wrong. I think on the show she said a 1/4 teaspoon of cardamom.

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The proportions of rice to milk and sugar were really good but i felt that the recipe called for too much spice. I would use half the recommended amount of cinnamon and a 1/4 of the recommended amount of cardamom. I also added chopped, raw cashews in place of the blueberries as I've seen done in Indian restaurants and it added great flavor and texture.

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Very good recipe. I exchanged some of the milk for cream to thicken it, and used pumpkin pie spice instead of cardamom.