rockin' rice pudding

From: Bev

On Jun 17, 2008

Tyler Florence DOES know about rice pudding! I love the addition of the lemon zest which adds so much flavor to this slightly sweet old family favorite. I used Arborio Rice which gives it a slightly creamier consistency, also used all skim milk and it still worked out very well. Don't forget to add the Vanilla Extract after cooking, which was over looked in the steps. This is delicious, Chia! Thanks so much!

From: Lici

On Jun 11, 2008

Delicious and so easy to make! I actually gave myself a belly ache because I couldn't resist a (big) second helping! Changes I made: I used 1 1/2 cups of half &half and 1 1/2 cups of skim milk. I didn't use lemon zest, only because I was making this at 10 pm and was too lazy to zest a lemon . I will definitely be making this again and again.

From: susan14

On Dec 1, 2004

This is the easiest and tastiest rice pudding ever!!! I also substituted heavy cream for 1/2 of the milk and left out the lemon zest. It was DECADENT!!! I served it to hungry deer hunters in my restaurant for dessert this afternoon! It got raves all around...and they are tough customers! Thanks for a sure winner!!!

From: Mama Q

On Nov 29, 2004

Super easy recipe! For the milk and sugar, I substituted 1 can each of FF evaporated and FF condensed milk. I also put in a couple of strips each of orange and lime peel to cook with the pudding instead of the lemon zest afterwards. Also I used cardamom and only a dash of cinnamon. Had to work with what I had on hand. My family loved this dessert and I was happy to find a new and quick way to use up leftover rice.