This is so good, quick, and nutritious. Love to make it on a cool winter evening to warmly satisfy the tummy. Very, very good. Tastes great hot or cold.
this is delicious. I can't even tell it's made with minute rice!
I like this recipe as is, minus the raisins (I'm not a raisin fan). The eggs make this so much better than the packaged rice pudding you can buy in the dairy case, and even better than many deli rice puddings I've had. Easy and delicious.
A creamy homemade taste with convenience of instant rice!
This recipe was EASY, and it was very very GOOD. Served at a dinner, everyone ate the pudding, and truly enjoyed the dessert. Thanks again, Minute Rice. thank you
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!
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!
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!
excellent recipe. I couldn't find a decent one anywhere. I am so glad I got onto this website.
Rice was great until I added the Vanilla. Next time I will leave it out.
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