Comments on
Microwave Old Fashioned Rice Pudding
SusieHmMkr @cook_7768859
Made this last night with brown rice, it was super easy. The taste was like my grandmother's baked rice pudding because I got the Custard layer on top, but was too dense with rice. I microwaved it on high for 5 min, then gently pulled the edges inward to allow the liquid in the center to move to cook. Then microwaved again for 3 min, gently pulled the edges away again. Then microwaved at 50% power for 5 min. Sprinkled the top with nutmeg and cinnamon and cooled for 45 min before trying it. Next time I'd either use 1 to 1 1/2 c cooked rice, or increase the milk to 3-4 cups, as this had too much rice in it. I will note that I used UNsweetened cashew milk. Perhaps adding some half-n-half would've made it creamier.
Catherine Xolaryxis Anakha @cook_13885760
I make this all the time and love it! Use raw honey instead of sugar and use a lot more spices (cinnamon, clove & allspice).
Lisa Lane @cook_15635117
I only have lactose-free milk and am out of raisins, but am trying it anyway. I needed to find a good use for all this leftover rice I have from dinner last night & this seemed perfect. I already love rice pudding and have never been picky about it, so I think it will be fine. I'll post the results once it's done cooling.
Lisa Lane @cook_15635117
Here's the verdict. Lactose-free milk will make it look weird. Mine is also fat free. It looks more like a mix of finely scrambled eggs and rice, but it does taste just like rice pudding sans the raisins, so I'll eat it. There's just no creaminess to it, but I'm not surprised.
Sheila Calnan @cook_3831265
Ms. Brenda, I always just use left over rice, from a meal. Just make a couple of servings on the stove. Hope that helps.
