20 Reviews of Agnes’ Creamy Rice Pudding

From: princessbride029

On Sep 3, 2007

Very creamy - I love it! And quite easy! I started with about 2 1/2 cups cooked long grain rice and 1/2c cooked jasmine rice (both leftover in the fridge), nuked it for a few minutes and followed the recipe from there with the scalded milk. I also subbed 1/2c light cream for the last of the milk since I didn't have quite enough. I was afraid the jasmine rice would be too strong/fragrant, but it turned out fine. At the end I added a little cinnamon to suit my taste as well. What a great, easy recipe - thanks for sharing! I will be making this again for sure.

From: deborahk

On Feb 13, 2008

Came together quickly and easily, and was delicious. Much better than waiting for baked pudding! I started with about 1 full cup cold, refrigerated jasmine rice, and increased the initial simmer time to 5 min to compensate. Agnes rocks!

From: razzintaz

On Jan 4, 2008

This was ok. But the kids said it wasn't their favorite. Too vanilliny. They liked the lemon flavor better. Texture wise, tastes like cheap vanilla pudding with rice in it. I was hoping the rice would fall apart more. No raisins in ours. This might be improved with a sprinkling of nutmeg before cooling.

From: lizderry

On Aug 12, 2002

This was very easy to make and very creamy. This was my first attempt at rice pudding, and didn't have any problems. I added a little extra sugar, because I thought that 3/4 cup just didn't sound like enough, and made it a little too sweet. Next time I'll stick with the 3/4 cup. My sons all liked it, too. Thank you for the great recipe.

From: susan14

On Jan 5, 2003

I made this recipe for my restaurant and everyonr raved about its old-fashioned goodness. Even the old-time cooks in town said it was the best they had in a long time. Thanks for a sure-fire winner! It was easy to prepare, even for a novice like me!

From: Susie in Texas

On Feb 9, 2003

Excellent recipe! Rice pudding is one of my favorite comfort foods. I tried this with leftover rice. I started with 3 cups cold, cooked rice which I heated in the microwave for 2 minutes. Then added that to the scalded milk along with 2 T. butter and continued following your recipe. It was easy and very delicious!

From: Ingy

On Dec 19, 2006

This is hands-down the best rice pudding I have ever ate! I added cinnamon, nutmeg and a pinch of allspice at the end. I left out the raisins. This recipe is creamy and simply phenominal!

From: korij

On Mar 9, 2007

I used a few pieces of lemon zest, added cranberries instead of raisins, it was a big hit with all of us. Also was the only thing my 9 month old baby could keep down during a vicious bout with the flu-outstanding recipe, will make many times.

From: SooZee

On Jan 8, 2006

Great recipe, I had a bit of water left after cooking the rice for 15 min. but added the milk anyway, figuring the eggs would thicken it up and they did. I took a shorcut and didn't preheat the milk, just dumped most of it into the pot, put the heat to high until it started to boil, stirring all the time, then dropped the heat, whisked the eggs into the rest of the milk and whisked into the rice; left out the raisins but added cinnamon. One of the best rice pudding recipes I've made in ages.

From: *Murphydoodle*

On Mar 28, 2007

YUMM! I used rice from the freezer (defrosted) and added about 1T of dark molasses because I love the flavor. This was awesome and easy to prepare.