Classic Minute Rice Pudding

1/2012

Amazing. Who knew you could get such good rice pudding with instant rice. I had to ask my mom what "a small amount" of the hot mixture was (we determined about a cup) to temper the eggs, but it turned out great. Added a bit of cinnamon and extra raisins. YUM!

1/2012

This is only 4 stars as is. I tweaked it a bit to make it to my liking. The only thing I did differently while actually cooking everything was to throw in a couple cinnamon sticks and add about 1/2 c. of raisins. Once it sat for the half an hour, I tasted it and I didn't think it was sweet enough, it was too thick, and it needed more cinnamon. I added about a half cup of milk, two packets of splenda, and a hearty sprinkle of cinnamon, mixed it up and put it in the fridge. I prefer my rice pudding cold, and once I made all of the changes and it cooled down, I thought it was excellent for using instant rice!

6/2011

This was so good. I used cream instead of milk, tripled the raisins (only a quarter cup? Gotta be kidding!), added cinnamon and nutmeg, and doubled the vanilla. I think the vanilla would have been fine as is, but I thought it might need more. It was creamy and so yummy!

1/2011

excellent recipe. I couldn't find a decent one anywhere. I am so glad I got onto this website.

8/2010

Rice was great until I added the Vanilla. Next time I will leave it out.