Overall, not very impressed with this recipe. I found the "sauce" too watery and kinda flavorless. I would reduce the amount of liquid and cut the cooking time by about an hour! Also, you may want to add some herbs, and red pepper flakes.

this recipe was okay, i may not make it again, it was just okay.

This recipe is delicious! I used a 5 pound chicken and it came out juicy and tender. No knife needed here, the meat just fell off the bone. This will make its way into my rotation of whole chicken dinners.

Overall, a good take on Rice Pudding. I did make some changes to it though. I also used brown rice (that is all I stock in the pantry) and skim milk, I also used 1/8 cup of Splenda for Baking, and 1 Tbs and 1 tsp of organic amber maple syrup. It doesn't end there. I did have trouble getting the "custard" to thinken so I added an egg with the second addition of milk and spices, since I only had whole cinnamon sticks I stuck on stick in with the rice while it was cooking and left it until I put the pudding into dessert cups, I also added 1/4 tsp of ground ginger. Right before I removed from the heat I added 1/4 cup of chopped pecans (left over in the pantry) and 1/2 cup of raisins. After the mods I like the recipe. Next time I might ommit the sugar all together.

I made this as our Sunday Supper last week, and found it to be a little dry. I also added two Spicy Italian Sausage links (browned in a pan, and sliced diagonaly) to bulk up the protein. Overall pretty good, may make some additional changes if we make this again.