After reading the other reviews I increased the amount of rice and added cornstarch to help with the thickening. It did manage to thicken up but it took more than twice as long, more like 25 minutes instead of ten.

Reviewed On: Jun. 3, 2007

This soup is perfect for a cold winter night! My boyfriend was skeptical that it would be substantial enough to eat as a meal but he and I were pleasantly surprised. It's simply bursting with flavor and hearty and warming. The changes I made were leaving out the celery because I was out (didn't really miss it), and taking out about half of the cooked potatoes and broth and mashing them in order to add extra thickness. I usually make a soup once a week and this will one will definitely be added to the list.

Reviewed On: Dec. 10, 2006

I was looking for something that resembled what my mom and grandma used to make from left-over pie crust when I was a girl. We called ours 'Diddlees' and the ingredients were basically the same except we'd roll out the pie crust, spread it with butter and sprinkle on cinnamon, sugar, and raisins, then roll the crust up and cut it into slices. Then you bake them for 20 mins in a 350F/175C oven. I always looked forward to them whenever my mom baked a pie. They wre perfect with tea! Thanks for sharing. :-)

Reviewed On: Jul. 14, 2006