Loved this. I usually use 1/2 white and 1/2 brown sugar, and 1 tsp apple pie spice. I think it works best to grate the apple into the batter - it released some of the apple's juice, adding just the right amount of liquid to be able to easily stir in the apple. When I just chopped the apple, the bits mostly sunk to the bottom of the bread, and it didn't cook as evenly.

Reviewed On: Nov. 9, 2009

Blah! Ended up with rice soup, even after an hour of baking. Ladled off 2 cups of liquid, then baked another 40 minutes, at which point it was passable (but not as good as other rice puddings). I thought it was me - this was my first time making rice pudding, and I thought it would be a fun way to try using up some leftovers. Pass this one up!

Reviewed On: Nov. 9, 2009