Old-Fashioned Rice Pudding I

"This recipe turned out great with some slight modifications. Per someone elses suggestion, I used five cups of liquid (actually, I had some cream left over from a previous recipe, so I used 1/2 cup cr..." See moreeam and 4-1/2 cups 2% milk). I left out the raisins, used about 3 teaspoons of Vanilla, and used about 1/2 teaspoon cinnamon. I baked it for about 2 hours and ten minutes. Turned out great."

"I used brown sugar rather than white, used 3 eggs rather than 2, and I used canned milk (2 cans) and also two half-pints (8 oz each) of whipping cream, increasing rice by about 1/4 cup. I used a prio..." See morer feedback recommendation and increased the vanilla to 3 teaspoons and I also used allspice and cinnamon. I baked it for about 3 hours and stirred occassionally for the first 2. It is sooooo yummy! I also used both dark and yellowb raisins. It has a wonderful carmalized flavor and color and is very smooth."

"My husband and I made this to serve as dessert after Christmas dinner. It was DELICIOUS!!! We read the reviews and incorporated a couple of suggestions. First, we added 1/3 cup of "Half and Half" ..." See more(in addition to the milk). We used whole milk. We stirred the mixture every 10 minutes during the first hour of cooking. Finally, we reduced the cooking time to 2 hours, 20 minutes. Our pudding was creamy and custard-like and had a carmelized finish on top. We really enjoyed it and have decided that it will become our new family's (just married) Christmas dinner tradition. "