24 Reviews of Island Rice Pudding

From: trulyabaker

On Mar 30, 2006

This was really good...but if u would of asked me three hours ago i would of probily given this 4 stars instead of 5 but letting it sit for a couple hours really improved the test.....ITS SOOOO GOOD. I was a little worried when making itbecouse it took a while for the milk to absorb it eventualy did. The one change i made was subsituted the papaya with mango becouse for one i diddnt have papaya and two i hate it haha but it turned out real nice with the mango

From: tigerduck

On Mar 22, 2006

I wish I could give this recipe 4.5 and I would certainly have given it 5 if this weren't a contest recipe! Well done! I haven't had rice pudding for years - loved it as a child, but didn't really care for it as an adult. All the ingredients are well balanced. The only thing is that the raisins are quite strong and although I had a very ripe papaya, the taste of it was quite subtle, as I usually also had a raisin on my spoon. I really loved your rice pudding and the recipe is well written, in particular with the option of the amount of sugar. I went for the 1/4 cup and that was enough for me, but I'm sure that some people like it sweeter. I may give this recipe a try again, but I don't think I would go to the store to buy a papaya. Papayas are expensive here and I think that the recipe would be nice also without it. Good luck in the contest!

From: NcMysteryShopper

On Mar 22, 2006

Oh Heavenly Days!!! I made this twice, once with plain white rice and the second time with arborio rice. The first time was good...the second time was outstanding! Excellent recipe!!!! Good luck Chef!

From: looneytunesfan

On Feb 28, 2006

My whole family really enjoyed this. It was our first time eating payaya. It tasted just like canalope. I will definatly make his recipe again. Good luck in the contest. :o)

From: Ms*Bindy

On Mar 4, 2006

I liked this version of rice pudding. The cocounut was a little dominant, and added some intereting textural variety. I made sure to not make mine too sweet, and using the low end of the sugar range, and a slightly under-ripe papaya resulted in the perfect sweetness for my taste.

From: icetea

On Feb 26, 2006

i made it just as the recipe states and it came out creamy and very yummy.the ginger and fresh papaya really make this different and fresh tasting. we had it for dessert tonight and i'm gonna heat it up and have the left overs for breakfast. thanks, great recipe

From: Shirl (J) 831

On Mar 11, 2006

Ok this is the last recipe I wanted to try from RSC. This is my "dessert" treat for the day. Totally fantastic !!!! Slightly addictive I had a hard time keeping it to a small half of a bowl. Excellant recipe !

From: alleycatb

On Feb 27, 2006

Made this one tonight we all liked it. I used the lesser amount of sugar. by concensus this one is rated 5 stars

From: ~Rita~

On Mar 1, 2006

Tropical!! Coconut toasted would have been yummy and used as a garnish not in the recipe. I found it to be to much coconut. A lot of chewiness where I would have like more creaminess. I used tablespoon grated ginger. The raisins would have been nice and plump and flavorfull if soaked in warm rum before adding to the pudding. I did need to add more milk because it was not yet tender. I suggest to use warm or hot milk so not to cool or slow down the cooking process.

From: evelyn/athens

On Jun 1, 2009

this was so good! I used coconut milk instead of milk and got loads of flavour in the rice. Loved the spark of the fresh ginger. I used both papaya and carambola (star fruit) to decorate.