This is better even than doing the roast on a rotisserie. It is moist flavorful and the glaze is great. Next time I will make a little extra glaze for dipping. The cook time was a little long so you have to watch your meat thermometer other than that...fantastico!

Reviewed On: Oct. 17, 2007

I have made this receipe several times now and it is the best! For those who said their pudding didn't thicken, a couple of suggestions. First of all you must use whole milk and heavy cream. Second use a short grain rice (the shorter grain rices make more starcch to thicken the pudding). I chose to add 1 1/2 tsp of vanilla and sprinkled the cinnamon on the top of the pudding after it was cooked. It seemed a little strong to me when adding a tbsp of cinnamon to the mix. All in all, every time I have served this pudding it gets absolute rave reviews. Thank you Tiny Chef!!

Reviewed On: Aug. 29, 2007