Thanks to the previous reviewers who mentioned to temper the egg first--I probably wouldn't have thought to do it until it was too late otherwise! Other reviews mentioned that to get the recipe creamy, you should use short or medium grain rice. Well, since I have bags and bags of long grain, I wasn't about to go buy more for just one recipe. I don't know how much creamier it could be with the shorter grains, but mine turned out great. I did cook only 2/3 of a cup, and *still* had 2/3 of cooked rice left over that I had to pull out; 3/4 C. of long grain would make too much for the recipe! For those who like cinnamon in their pudding, I added mine right in the water with a pinch of salt to infuse it right into the rice. I also soaked my raisins while the rice was cooking (something I do whenever I bake with raisins so that they don't end up dried up, crunchy, or worse, burnt mounds.) Very tasty!

Miracles have not ceased to exist! We rarely have fish at our house (though I have tried many, many times to find good recipes to please the fish hater. He did say this one is good and I can make it again!) I did do a few things differently: I used only 2 basa fillets instead, and I brushed a little taco seasoning on them (about 1Tbsp. seasoning to about 3Tbsp. water) first. I also used ripple chips for the crumbs cuz we had a bag open and about to go stale (and I used less than 1/2 cup), but they worked great! I sprayed the pan to prevent any sticking (just in case). I also used less (partly skimmed marble) cheese, which I think melts better anyway cuz you don't get the grease. I also omitted the avocado. The only thing I would do differently, to completely mask any trace of fishiness for my dear hubby, is to marinate it for about an hour or so in the taco seasoning mix. Thanks for the great recipe Christy!

I'm giving this recipe four stars because hot off the pan, I thought these were great. My only issue is that they were not so great as leftovers (although most fish isn't I suppose) and I'm still on the hunt for a fish recipe that the rest of my family will eat.

Well, I never knew this before, but cod fillets have tiny bones in them (was it just the ones I bought??), so this turned out not to be such a hit. I would in the future use something else, like basa. Also, I had a tough time with the crumbs sticking to the fish. I found the whole thing a bit dry, but the flavour itself was ok; I'm sure with a bit of experimenting this could be really good, but I'm not sure I'll make it again.

The basics are there, but I too, like most, found this to be lacking in stickiness, so I couldn't give it full marks. I also found that 9x9 isn't enough for us. I came up with my own after lots of experimenting that feeds us all *and* sticks together well. I pack it tightly in a 9x 13 greased pan. I use: 2/3 cup butter or margarine, 1 cup corn syrup (I spray the cup with PAM so the syrup comes out easily), 2 cups brown sugar, 2 tsp. vanilla, 5 Tbsp. cocoa powder (add more if you like a more chocolate flavour), and 10 to 10 1/2 cups puffed wheat cereal Then I pretty much follow the directions that the submitter uses, though I don't time the boiling of the mixture. Once it gets fairly bubbly, then I remove it from the heat. I also use a medium pot because I'm too lazy to butter the sides. *** Brenda--It's been a while since I made any, but if I recall, I don't let it boil for a full minute. Once it gets to the rapid boiling point, I leave it for a bit(I don't know, maybe thirty or forty seconds?), then I pull it off. If that doesn't help, you could probably decrease some of the brown sugar (I don't pack the brown sugar when I measure it). Honestly, I can't remember ever having any leftovers to notice if it goes hard, but I think over boiling is generally what makes the syrup/squares harden quickly.

This is a great recipe base for sure, but I have tweaked it a little. I like to make it thick like chili, so I omit the water. I also add more taco seasoning and throw in some chopped jalapeños (not too much, just enough for a little flavour). Like others, I usually serve it up with some cheese, sour cream and nacho chips. And sometimes I don't have the right kind of beans, so I just throw in navy, black, kidney; whatever combination I have in the pantry goes in and it always turns out great.

I feel bad for giving someone's recipe a bad review. I consider myself a decent cook. I looked at this recipe and thought it looked like something my family would enjoy, however, *nobody* liked it. My daughter wondered what the stinky smell was when I was cooking. It should have been a sign I guess. I should give it the benefit of the doubt as it turns out no one in the family likes celery, and it was a strong flavour in the recipe. I might try it again omitting the celery and adding peas or something because the base sauce didn't seem too bad. My husband asked me to never make it again. I definitely won't make it without tweaking it a lot, considering we ended up eating PB&J for supper.