Erica is my new hero! This is, without a doubt, the BEST and EASIEST rice pudding recipe I have ever made. I followed the suggestions of others and used medium grain rice and half the sugar called for. I didn't put the sugar into the pudding until it was the consistency I wanted. Remember to put some of the warm mixture into the egg and milk before SLOWLY adding it to your pot so you don't end up with "egg-drop" in your rice pudding! If you've never made rice pudding before or are looking for an excellent, easy recipe, this one is for you! Thanks, again, Erica. :)

Reviewed On: Feb. 18, 2007

I made this recipe using 6 cups of assorted frozen mixed vegetables. It was outstanding! There were absolutely no leftovers.

Reviewed On: Dec. 10, 2005

I have been making this stuffing for years and it's delicious! My family requests it for Thanksgiving, as well, and I'm not allowed through the front door unless I've made it. The only differences between this recipe and the one I use is that I use unsalted butter instead of margarine, bake mine covered for 45 minutes and uncovered for 15 minutes and use a 2 quart casserole dish. Try it, I promise your family will thank you for it!

Reviewed On: Apr. 1, 2002