Comments on: almond-vanilla rice pudding

By: RachH

RachH — Thu, 17 May 2012 00:30:25 +0000

I made this six days ago. Tonight I’m making it again. I’ll probably make it again tomorrow when we’ve run out.

I am obsessed and cannot get enough of this stuff. I got a 10# bag of long grain white rice at Aldi like six months ago, and while I despair that I will never finish said bag, I rejoice that I try my best to make a dent 1/2 cup at a time, with this delicious recipe. UH-mazing.

By: Christiane

Christiane — Fri, 13 Apr 2012 16:23:03 +0000

I made this last night and it’s so good! Had for breakfast this morning :). Love it best cold, next day… so delicious and easy that I am making again now for my breakfast tomorrow!!

By: freehuglover

freehuglover — Sun, 26 Feb 2012 05:14:21 +0000

yum.

I had my wisdom teeth removed like 4 days ago, and am finally lucid enough to cook…instead of continuing to live on jello and store bought chocolate pudding… so i turned some leftover already cooked brown rice (about 2-3 cups) into this genius concoction.

I saw some others questioning the use of alternatives to milk….
FYI i used 3 cups of unsweetened almond milk, and the can of sweetened condensed and the consistency is lovely, perhaps a touch grainier than with all dairy, but I prefer almond to animal any day.

Deb, thanks for yet another awesome recipe guideline… because i know i will always find something yummy to whip up on your site!

By: Paula

Paula — Mon, 23 Jan 2012 15:34:58 +0000

Very cold with cinnamon is my favorite… but you should try it with some dulce de leche marbled into it. Heaven
Never tried it with arborio but sounds like a great alternative that I will try very soon!

By: Matt Jackson

Matt Jackson — Mon, 28 Nov 2011 04:30:58 +0000

I love this recipe because of the bay leaf – made exactly to recipe as I’ve done several times, it is delicious, and I’ve used that idea in other rice puddings since then! I just posted one that I consider inspired by your original recipe, thank you so much for the great ideas and delicious recipes!
http://www.thejbkitchen.com/2011/11/27/coconut-rice-pudding/

By: BHT

BHT — Sun, 13 Nov 2011 17:07:53 +0000

I made this last night, and it was excellent. I ended up cooking it in the oven – putting it in there after it came to a boil. It was cold out, so heating up the oven wasn’t a problem. It took about an hour at 325 to thicken, with stirring every 20 minutes or so. I tend to scorch things with milk in them when I cook them on the stove, and that didn’t happen in the oven.

I also really don’t like almond extract, so substituted some strips of lemon zest (pulled them out at the end). That gave it a nice faint lemony flavor, which worked great. I’ll make this again!

By: Nanna

Nanna — Sat, 18 Jun 2011 16:48:10 +0000

Hey!
You are such an inspiration! I am dying to start my own food blog with great photos and I can only wish I could be half as great as you!
It makes my day to read your blog!
N

By: Nyusha

Nyusha — Tue, 10 May 2011 22:43:26 +0000

I made this yesterday for a potluck and had a request from the boyfriend to make more today (but I used 2% this time). So delicious. It really is hard to stay away from it while it cools.

By: Stef

Stef — Thu, 28 Apr 2011 00:32:09 +0000

I was looking for something that was not too sweet and light for dessert tonight and found this recipe. Love Rice Pudding without eggs. Got everything in the pan – including the bay leaf and decided I wanted a bit more spice – so put in a 1/4 tsp. Garam Masala (McCormacks). Got ready to add the extracts and found I was out of almond – only had a 1/4 tsp Orange, and vanilla. It was wonderful! I hope some of it has a chance to get cold… Thanks!

By: Joanne

Joanne — Thu, 14 Apr 2011 11:59:20 +0000

I made this tonight with 1 cup coconut milk, 2 cups full cream milk & 1 cup skim milk & it was EXTREMELY creamy ;) Delicious but I would recommend anyone who doesn’t like that marzipan flavour to leave out the almond-I have essence rather than extract & it’s just awful for some reason!