Original recipe yields 15 servings
Based on a 2,000 calorie diet
Since the majority of people were baking this 1-1/2 hours, I did the same. I also added for flavor 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground c...
This is the recipe I use when I make rice pudding. It is easy and tastes good.
The recipe is wonderful, but I had to cook it at 350 degrees for about 1 2/2 hours to get it soft-set and custard-like. Baked according to directions it was really really soupy.
Excellent recipe. You can change the 2 cups sugar to 1/2 or 1 and so its not so soupy, cook in a bigger baking dish. Other then that its very very good.Thanx
My grandma used to make rice pudding all the time, and this recipe tastes just like hers did. It was great, although the baking time takes longer than 30 minutes. About an hour and 1/2 was how...
Wonderful recipe. I omitted the raisins. I baked it for about an hour and a half to get it to have the right texture.
Rice Pudding is usually easy to make. We left out the raisins, but it was just too sweet.