Rice Pudding

I've been making this recipe for more than 10 years. I've tried others, just out of curiousity - but always wish I'd just gone ahead and made "my" recipe. It is rich, creamy, smooth - none of those rice "pebbles" that happen in fast-cooked puddings. Yes, the stirring time is long, but you're making slow-cooked homeyness, here, people! Enjoy slowing down for a bit, swirling your wooden spoon through the steaming milk, taking a few deep breaths of the sweet scent. As another reviewer mentioned, you can modify this in a million different ways to truly make it yours.

I found this a bit time consuming to make due to all the stirring (not a big deal but my usual recipe you put everything in a dish and bake it). I halved the recipe and only used about 1/4 cup sugar. I did add sour cream and didn't add the amaretto and liked the taste. It was very creamy and tasty.

I love this recipe and have adjusted it to a lower calorie version by using fat free milk, 1/2 regular sugar and half splenda and I use brown rice. I also put a little nutmeg in it.

I love this recipe - today I halved it and it still worked great (used the whole egg). It's a great basic because you can fiddle with it quite effectively. I've left out the sour cream with no ill effects, changed the amaretto to rum - no problem, added a cinnamon stick - yum, changed the fruit to dried cranberries or cherries - delish, and today I didn't have any 2% milk, so I used mostly skim with a splash of whole and it's just as delicious as always.

Sour cream seemed like an odd ingredient in rice pudding, but I followed the recipe exactly for the first round. I found this to be too sweet; I would cut back on the sugar. And I still think the sour cream addition is odd. This recipe could be better, and lighter. I will try it again with alterations.