Rice Pudding

From: ChrissyVas80

On Apr 17, 2009

I made this using plain soy milk as dh cannot have regular. This was quite tasty. I now know what to do with the pesky left over white rice. It was very creamy, with a slight hint of sweet. We also added some dried cranberries for color. The next day it was rather "dry". So we poped our portions in a bowl and zapped in the micro for 20 seconds. Had to add a splash of milk...... the flavor was still oh so yummy! Excellent recipe.

From: razzintaz

On Jan 2, 2008

GREAT TEXTURE! A little more ricey than I wanted, but after it baked I stirred it then served, super!! The rice sank which is why I stirred it. I used 1/2 teaspoon each of lemon and vanilla extract and no nutmeg. It is right now hot out of the oven and I love it. Will try it after it has been in the fridge too, if it makes it to the fridge.

From: Lennie

On Jan 25, 2004

No muss, no fuss--a very simple solution to the problem of leftover rice. I wish it had been more custardy, as I found it very dry. To my tastes, a creamy rice pudding made on the stovetop with short grain rice is still the best. But it's good to have recipes that use leftover rice, too! I added some raisins and dusted the top of the finished pudding with cinnamon. All in all, this was quite easy to prepare and to cook and, while the taste was, well, ordinary, it made for a decent Saturday night dessert (served with some pouring cream), with a little extra for a Sunday morning breakfast!

From: znglass

On Dec 12, 2002

Light and subtle. I have also been adding a little bit of cinnamon because we like that. I have a large family, and this recipe doubles well. I like it cold for breakfast the next morning! Great way to use up leftover rice. Thanks.