All I can say is "Thank you for sharing your wonderful recipe with us all." The first time I made this rice pudding the rice was a little undercooked and was still crunchy when I bit into it. But I have now perfected it and can make it with my eyes closed. I first found this recipe about 2 months ago. Now when I make it, the first thing I do is put some water in a pot and boil the half cup of rice for about 10 minutes so that it will become a little softer before I start baking and won't have the undercooked problem again. Besides pre boiling the rice the only other change I made was cut the raisins down to about a third of a cup. And I added the raisins to the saucepan with everything else so they could plump up. I didn't stir the rice pudding every 15 minutes either. I baked it for about 40 minutes and stirred it after about 20 minutes.I have made this recipe every night for the past 3 weeks.As soon as I get home from work I start the process and by the time the rice pudding has cooled down I put the casserole dish on my lap and don't stop eating until it is finished. I do believe I am addicted to Rice Pudding now. Simply delish. :-)

Reviewed On: Jan. 30, 2009

This was an outstanding recipe. My search is over for the perfect Banana Bread Recipe. So quick and easy to make. And definently habit forming.My 2 loaves were ready in 63 minutes exactly.The only changes I made were: adding a teaspoon of cinnamon, 1/2 tsp nutmeg,a teaspoon or 2 of vanilla extract and one cup of each, brown and white sugar.I never added the nuts to the batter. I chopped up some pecans and mixed them with a couple tablespoons of brown sugar. I then took that mixture and sprinkled it on top of the loaves before baking. The first time I made this recipe I used some vanilla and banana extract. Today I found some french vanilla extract at the store and tried it. Can you say yummy!!! My stomache is still smiling. In the past 2 weeks I have made this recipes 3 times. And I plan on making it again tomorrow night.Thanks for sharing!!!!

Reviewed On: May 4, 2008

This was a quick, easy and delicious recipe. I kept everything the same except I changed the soy sauce to 1/4 cup as suggested in the other reviews. I also added a little more honey, about 1/4 cup more.I saved about 1/3 cup of the marinade to use for basting the salmon while it was in the oven.I marinated the salmon for an hour and a half and only baked it for about 35 mins so that it wouldn't be dry. Using the extra marinade at the end for basting made the sauce thicken and it actually glazed the salmon perfectly. Thanks for the wonderful recipe.

Reviewed On: Oct. 5, 2007