This is a very delicious rice pud! It's similar to an Indian-style rice pudding. Enjoy! Top with slivered almonds and cinnamon if you'd like.
Here's how I interpreted this recipe: with short-grain brown rice, fat-free milk, and light margarine instead of butter. I also have a kidlet here who loathes all raisins on earth, so I used dried cranberries instead, which IMO works great with lemon, so I think it was a safe substitution. I also mixed in 2 tsp of dissolved cornstarch, just my preference, because I like my rice puddings very thick. It came out perfectly. Lightly sweet, bright flavors, and so healthy for such a great treat! There is no way this recipe was bland. Also,the cinnamon and almonds sprinkled on top were perfect. I've made rice pudding the 'old way' a hundred times... it was never this good. Thanks for a great recipe! - 06 Mar 2010 (Review from Allrecipes US | Canada)
This was probably meant for dessert, but I ate it for breakfast! yum yum. 1/3 cup of honey was plenty of sweetness for me, and I may reduce it even more next time. - 04 Jun 2002 (Review from Allrecipes US | Canada)
so easy. so good. i will always make extra rice to save for this yummy pudding. i tried it with a can of sweetened condensed milk and a little rose water instead of the lemon and it was good that way too. thanks susan - 02 Jan 2002 (Review from Allrecipes US | Canada)