I absolutely adore this recipe. It's my go-to recipe for plain rice pudding. I do change the ingredients a bit, though - I double the amount of egg and vanilla, because I like my rice pudding really custardy. I've also come up with a chocolate variation - increase the amount of sugar to around 1/2 cup (more or less, depending on how sweet you want it), then add 1/4 cup baking cocoa to the pudding after adding the egg. This makes a deliciously chocolatey version of rice pudding.

Reviewed On: Jul. 10, 2009

This is very, very good. Served this with marinara sauce. I especially loved the bread; it browned well, tasted great, and had a good texture. I liked the bread so much that I'm planning on using it as a pizza crust. Thanks for the delicious recipe!

Reviewed On: Jul. 7, 2009

Mmmmm...this is wonderful. I, like other reviewers, used crushed graham crackers + butter and applesauce (which worked rather well, to my surprise!) rather than whole ones. I used around 2 1/2 cups graham cracker crumbs, and it was the perfect amount - the crust wasn't too thick, or too thin. I made one other change, and that was omitting the peanuts. This recipe has been in my recipe box forever, and I'm glad I finally decided to make it.

Reviewed On: Feb. 26, 2009