Bellevue, Washington

Good recipe, although it could be creamier. I made the recipe as written and although good, it was a little thin creaminess. Make sure to use a medium or short grain rice to achieve the right texture. Long grain is too firm for pudding. I tend to use Calrose Rice - readily available in all grocery stores. As for the recipe, I use all half n' half and 1 egg yolk. Omitting the egg white creates a more tender pudding. The amount of sugar is fine if eaten warm, but if you plan if eaten cold, sugar needs to be increased to 1/2 cup. Overall, a great base recipe with a few tweaks needed. I will make again with adjustments - half n half and egg yolk only.

I made these cookies for a friend who cannot have gluten, soy, dairy OR nuts so I substituted 1/2 cup of brown rice flour for the 1/2 of ground walnuts. I was so delighted with how these turned out, I ate two of them before I managed to package them up for delivery to my friend!

This is a great recipe. I have never baked bread before, and I have hard it is difficult, especially without the use of a bread machine. Since it was my first attempt, I wanted to make only one loaf. So I cut the recipe accordingly and followed it, except for subbing sugar for honey. I didn't have honey in my pantry. After reading some of the other reviews, I also decided to add some whole flaxseeds. It turned out perfect. Thank you. I can not go back to store bought bread now. Again, thank you for this wonderful and simple recipe.