Comments on: Decadent Sweet Cream Rice Pudding

By: Noll

Noll — Sun, 12 Jun 2011 22:56:39 +0000

Made this today and have to say it’s delicious. It had an almost caramel taste, which I loved. I’ve never used honey or vanilla in rice pudding before, but i will use this recipe in future. Fab.

By: Adam

Adam — Thu, 03 Feb 2011 03:04:02 +0000

Made this this afternoon. I didn’t have heavy cream so I ended up using 2c half+half and 4c milk. After 2 hours it was still quite watery, so I cooked it for another 45 minutes. After which it was perfect, creamy, delicious. Will definitely make it again, maybe with a bit of saffron and rose water in the mix (I’m a huge fan of Indian kheer).

By: Sarah

Sarah — Wed, 02 Feb 2011 00:36:19 +0000

This sounds awesome! My only suggestion (as a Japanese fanatic) would be that you make sure you tell people to wash their rice, especially if they’re using sushi rice. No one wants to eat that icky dust! But really, the pictures are beautiful. It took my brain a few tries to remind my mouth that it can’t eat my computer screen.

By: Glucometer Reviews

Glucometer Reviews — Fri, 17 Dec 2010 16:20:10 +0000

Oh wow! That looks absolutely delicious, I love how you took an old favorite and added your own twist. You also did an amazing job with the pictures, I will definitely try this recipe over the weekend.

By: lala

lala — Thu, 17 Dec 2009 21:57:11 +0000

My father used to make rice pudding all the time. Reminds me of him. Yours is so easy to make and looks great.