Rockin' Rice Pudding

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I used 3 packed cups of cooked basmati rice, mixed with 2 cups 2% milk, 2/3 cup sugar, 1 teaspoon vanilla and 2 tablespoons butter. I brought the mixture to a boil then reduced the heat to medium low and brought it to a simmer. I added the last 1 cup of milk throughout the 25 minutes of cooking time. For the last 5 minutes of cooking I reduced the heat to low. Stir your pudding every couple minutes to prevent a skin from forming! I prefer rice pudding cold so that's the way mine was served. I did not add lemon zest or cinnamon. I would make this again :

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This was great! I usually make rice pudding with eggs and then bake it. My family liked that but LOVED this version. It was easy to make and I liked that you could keep an eye on dessert as you're making dinner. I usually use leftover rice from Chinese takeout, it works out really well.

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What temperature is this suppose to be cooked at? Why is adding the raisins and vanilla separate step from combining everything else in the first step? Are the first ingredients suppose to cook a bit before adding the raisins and vanilla. This was a tasty recipe but since I had to make assumptions on cooking temperature, mine cooked way faster and is basically sticky rice now.

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I had leftover rice tonight so used this recipe to make some long-loved rice pudding. It is good as listed yet next time I will leave out the raisins. And will probably leave out the cinnamon, too. Ok, I know that destroys the recipe but it is just my personal preference.

I do love everything Tyler makes. His recipes are awesome.

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Very good! I used 1% milk and had to boil it longer, but it worked well. I soaked raisins in apple juice first.

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Wonderful and so easy to make! I soaked the raisins in dark rum for five hours. I also used two cups of 1% milk and one cup cream. Everyone enjoyed and ate it all.

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east, fast to make. Good way to use up raisins and the lemon zest was the key. cooked till wooden spoon stood up.

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Very yummy! Though I didn't have lemon, had an orange, so I used that. Also used 1 cup cream and 2 cups milk. I like a little creamier pudding. The cinnamon and orange was a good combination.

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Fantastic! Easy! Delish! Used organic whole milk, sugar and cinnamon. My husband flipped over it! Always said his mamma made the best, but this definitely is right up there!

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I chose this recipe because it didn't use eggs, which I don't like in my rice pudding. It was excellent! I used fat free milk which thickened just fine. I almost didn't put in the lemon zest because I thought it would change the taste of the pudding that I remember from when I was younger. I added the lemon zest and it just made it taste so much better....I loved it!