Comments on: almond-vanilla rice pudding

By: Mish

Mish — Sun, 07 Feb 2010 04:49:57 +0000

I have tried making rice pudding many times, and it has always turned out terribly. Not this time! This is simply fantastic! I used regular long grain rice, unsweetened soy milk, and added a bit of cinnamon. Yum! I got 5 servings out of it too by using single serve glass bowls. This one is a keeper!

By: Susan (Trout Towers)

Susan (Trout Towers) — Sat, 23 Jan 2010 20:44:24 +0000

I just wanted to let you know we make this with alarming regularity.

By: sarah

sarah — Tue, 22 Dec 2009 01:34:44 +0000

This was the first time I made rice pudding and it was delicious. It was really really easy too. I put a stick of cinnamon in with the milk mixture and left out the bay and almond extract. It is good with nutmeg sprinkled on top too.

By: Dancer who eats

Dancer who eats — Mon, 21 Dec 2009 16:26:46 +0000

I made this on Tuesday and it was awesome. I’m Peruvian so I sprinkled some cinnamon on it and called it “Arroz con leche”. :D Thank you so much!

By: Ryanna

Ryanna — Thu, 26 Nov 2009 19:25:12 +0000

thank you! awesome recipe. for all of those wondering – it works beautifully as a vegan/non dairy dish as well. i used almond milk, omitted the almond extract, and added a dash of ginger and nutmeg at the start. perfection!

By: Zakiya

Zakiya — Mon, 14 Sep 2009 17:46:05 +0000

I had rice pudding for the first time today. It was soooo yummy! I plan to make this as soon as I get home. I’m at work salivating over these photos.

By: beep

beep — Mon, 03 Aug 2009 02:05:49 +0000

I like to make a richer-tasting version by making it like a pilaf: cook the rice (arborio works best) in just enough butter to coat until it looks transparent and smells slightly toasty, then add the milk. I have found that using a little bit of butter and skim milk actually keeps down the overall fat content while preserving a rich creaminess.

By: Emily

Emily — Sat, 06 Jun 2009 03:13:08 +0000

Mmm, love rice pudding. This would probably work with a normal long-ish grain rice, right?

By: Kat

Kat — Tue, 26 May 2009 18:46:40 +0000

Oh my god. Why did I wait until today to make this? I had some leftover coconut milk from a Thai curry, and some half and half I didn’t know what to do with, so I used 1 and 1/4 c. light coconut milk, 3/4 c. half and half, and 2 c. soymilk. I omitted the almond, but it was totally alright because OMG COCONUT. My pudding didn’t turn out as thick as yours, and I simmered it for 40 minutes, but I attribute it to my weird mix of milks. Either way, I don’t care because it is super delicious. A bay leaf! Who knew?

Just another thought as long as half and half is in discussion, WTF is “fat free half and half?” My mom buys it and the ingredient list takes up half of the carton. It just begs the question, half what and half what? (end rant.)

By: Michele (banana_the_poet)

Michele (banana_the_poet) — Tue, 14 Apr 2009 09:29:11 +0000

I always put 2 bayleaves into my rice pudding (for 4 people) and don’t bother with vanilla or almond. Nice to see someone else knows the secret. Without the bayleaf the rice just isn’t rice pudding. Its one of those strange ingredients, most people can’t identify it in the finished pudding but when you add it everyone always asks for seconds and raves about how wonderful it is. When you leave it out they can take it or leave it.

It has the same effect on spaghetti bolognese – so strange when they are such different dishes – but both are lacking without the bayleaf.

Kay – if I were you I’d add about 10 bayleaves for 150 people – you won’t regret it.