rockin' rice pudding

From: JamieLynnzer

On Jul 3, 2009

Simple, quick, and tasty! What more could you ask for? I used up the rest of the leftover rice from our asian dinner the night before. The pudding cooked up nicely. I did go ahead and add an entire cup of sugar because we like it extra sweet! Thanks for the great recipe.

From: Maven in the Making

On Apr 29, 2009

Fabulous and Fast! I used leftover rice from the dinner the night previous when I WAY overestimated how much rice was needed! Loved the addition of the lemon zest. I almost didn't put it in but it adds such a nice depth of flavor with the cinnamon. I appreciated that I didn't have to put this in the oven to bake too. I'm keeping this recipe handy to make the next time I "overestimate" the rice (or maybe I'll just make too much on purpose)!! Thanks.

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.