I've always tried to make rice Pudding but failed miserably :-(. I found this rice at an Asian market, looked at several recipes and came up with this! Perfect, every time: rich and creamy, lots of interesting flavours, and not too sweet. Finally success! :-)NB: Check photo below to get the right rice ;-)

I had forgotten how yummy rice pudding is. The cinnamon and nutmeg are a great components.

My favorite rice pudding recipe :-P !!! Simply delicious.

I've been making this for some time now and it's always delicious and comforting any time of year and the best part is?, it is MUCH lower in cals, sugar and fat then it's original counterpart so their's no guilt, all taste! ;)

My kids love my rice pudding! Everyone knows I love cinnamon & nutmeg so I may use a little extra than I put in the instructions!

This is, by far, the best rice pudding I have made. The raisins are optional and this pudding is delicious with or without them. You could also double the recipe if you'd like a bigger batch. Just make sure the rice you use is medium grain for the best results texture wise.

My mum used to make rice pudding from scratch. So easy and handy to have in the fridge as a snack or pudding. And you can make it look fantastic for a special dessert. We have it as supper. Delicious served warm with a bit of strawberry jam or on its own.

I grew up eating rice with milk, sugar and cinnamon. But I wanted a bit more of a protein punch as an adult so I came up with this.

If you like rice pudding, this has you eating it sooner rather than later.

Find more recipes at nobleyes.comMeal: Rice Pudding with Fruits and BerriesCooking time: 25-40 minutesDifficulty: mediumLeftovers: You can leave rice for tomorrow, but we recommend to add milk on the day when you eat it.Please note: All terms of storage are approximate, as all kitchen equipment is different. We do not take responsibility for your cooking, food storing and other experiences!

This is my family's favorite recipe, I get asked to make it quite frequently. One thing I've learned from my grandmother is using great quality bases ( oil, butter, cream etc...) in this recipe butter has to be really good even though it's not a big part of the flavor, good quality butter (new Zealand or clarified butter) makes the recipe from tasting good to make you palate touch the clouds and gives the rare happy feeling only exquisite food can give. It can also be done with unsalted shredded mozzarella instead of the rice pudding filling.

I've been eating my grandma's Greek rice pudding (ryzogalo) ever since I was little. I hadn't had it in a while and I decided to make it myself. Then I had an idea: I wanted to make a thick chocolate rice pudding! And here it is :)PS: If you want to make traditional Greek rice pudding (ryzogalo), then just omit the cocoa powder without changing anything else