Rice Pudding For One

From: Cookin' Swimmer

On Jun 12, 2009

I used Splenda and 2% milk also. Because I read the reviews, I also added cinnamon 3 minutes before ending of baking. I personally don't think the matter with this is what kind of milk you use, but how much. I would recommend adding more milk because it turned out dry, which made it bland. I added some fruit at the top which made it better. It was reasonably good, but could be a lot better. Lower calorie than a lot of other recipes though =)

From: Calhoon

On Jun 14, 2008

Awesome, I used Splenda instead of sugar and 2% milk (that was not good), however it was still great, just not creamy.

From: Nose

On Nov 12, 2004

Cooked, the rice measured 3/4 cup, in case you want to make this with leftover rice. I made this in my toaster oven and it was easy. Based on the comment about blandness, I went ahead and added some grated lemon zest and some nutmeg. It tasted really good with those additions. I left out the raisins. I thought at first that this was a bit too dry and a bit too eggy (but I am picky about egginess). Then I remembered the instruction about pouring cream on it. With cream poured on it, it was suddenly really good (as is so often the case with food).

From: raindots

On May 8, 2004

I made a few changes: Dole cinnamon-covered raisins instead of plain ones and rice milk instead of plain milk and a little cinnamon sprinkled over in the last 3 minutes of baking. It was EXCELLENT!