I tried this recipe and it just didn't work out for me, it didn't thicken and the eggs scrambled despite the fact that I tempered them. I redid this recipe with advice from a friend and used Arborio rice (because it has a high content of starch that will help thicken the rice pudding). I also added corn starch to the recipe like this: I mixed 2 tbsp of corn starch with 1/2 c of milk and then added the egg in and beat the mix lightly with a fork and it formed this light frothy and foamy texture. Then I added that into the mix and that helped to thicken it up. It worked out so much better this way!

Reviewed On: Sep. 29, 2009

this is the best recipe ever, don't even bother trying anything else, this one rocks. the pudding makes it soft....I am eating these cookies and they are a day old and they are soft and yummy.. i did follow some of the advice...put the dough in the fridge when not in use and i also made sure the pans were nice and cool before i put dough on them the pan. i used real vanilla and found the 2 tsps was more then plenty.. great recipe!!!!

Reviewed On: Aug. 25, 2009

This was a good recipe. I did do some changes though. I did not put cabbage in the soup becasue I dont like the taste of it. I also made my own chicken broth. Other then that it is a great soup!

Reviewed On: Jun. 21, 2009