Fast Rice Pudding

This was quick and easy. I used brown sugar to give it more of a caramel flavor and added 1tsp of vanilla. The flavor is fantastic and I will make this again. This is a wonderful base recipe.

I liked it just the way it is. Nice and creamy

I made this tonight and it was not bad! I didn't have quite enough cooked basmati rice, about 1 2/3 cup. So, I left a bit of the condensed milk out. I used Truvia baking blend (stevia) instead of sugar and I put about 2 tablespoons which is equivalent to 1/3 cup of sugar. I used just a little less than a tsp of cinnamon, as well as 1 tsp of vanilla extract. I didn't start the timer until it reached boiling. I then cooked on low covered 5 minutes, and then I stirred and cooked 2 more minutes. That was all it needed for me. The end result? I would use the whole amount of milk next time. I would use 1 tablespoon and one teaspoon of the Truvia. I would use just a little less cinnamon and about 1/2 teaspoon of vanilla. I did enjoy it. It does thicken up quickly. So, if yours seems soupy, let it sit for 5 minutes or so, it will be much better after it sits. I think next time I may not cook the additional 2 minutes as it thickens enough after a few minutes. I will make this again! Thanks

Really loved this quick and easy recipe. Taste just like the Rice pudding sold at store. Delish!! The only modification I will do next time is put less cinammon it was a bit too much in my opinion.

This was okay. It was very sweet but still good tasting.

Amazing! Everyone loved it! Great recipe, but to reach desired consistency I kept it on low heat for almost 15 minutes. Will definitely make it again! Super easy!