Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

    1. Thanks, Barbara! The calories are a little higher because of the dairy. It’s great for special occasions like holidays. Definitely not something we make all the time. Moderation is key. 😊

    1. Hi Pat!

      That’s correct. This pudding cooks uncovered, because you’ll want to stir it every few minutes to prevent it from sticking and burning. Have a great day! 🙂

  1. This is how rice pudding is made in Norway. I used to think eggs were necessary to make it creamy, but now I think the opposite. I think when you use eggs, the egg mixture thickens before the rice can absorb any of the milk. I’ll never use eggs again. (I’ll just stand in front of the stove for an hour instead!) I may try with the crockpot soon.