4 Reviews

This is a very good recipe for rice pudding. The ratio of milk and rice is perfect for a thick and creamy pudding and the addition of custard is a nice change to the usual. My sis, my mum and me really enjoyed this tasty treat on a cold winters day. YUM! :)
I used a little less custard and mine was of the thick kind, but other than that stuck to your recipe.
THANK YOU SO MUCH for sharing this wonderful recipe with us, Mandy!
Made and reviewed for Aussie/NZ Recipe Swap #48 January 2010.

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Lalaloula January 01, 2011

I prepared this yesterday morning to have last night but it didn't eventuate but had tonight and was well enjoyed. I used doongara rice (diabetic friendly) and cooked the full 20 minutes (all milk absorbed) and it tasted cooked but once chilled it definately needed a little longer so will consider a 1/4 cup extra of milk (hi-lo) and cook an extra 5 minutes or as the DH said use a different rice. Served with fresh strawberries for 3 out of 4 and a dollop of cream. Thank you Mandy, made for Edition 5 - Make My Recipe - a game of tag.

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I'mPat September 16, 2008

I loved it, DD liked it when it was still warm and DS doesn't eat rice at all, not even in pudding. Easy to make, i used strawberries and left out the cream as we're not too fond of it. Actually it's rather nice to have that whole bowl of pudding just for myself for a change, lol. Made for the Tastebud Tickling Travellers for ZWT4

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Vanja77 June 16, 2008

This is great! I used Uncle Ben's Brown Rice cooked in 1/2 skim, 1/2 evaporated low fat milk. The custard was Fat Free White Chocolate Pudding. Finally, cinnamon was sprinkled on top and a mixture of raspberries and blackberries spooned over all. This would be even better with regular milk and custard. Made for ZWT4

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Dreamer in Ontario June 09, 2008
Simple Rice Pudding