My husband's grandmother used to make him rice pudding. Since she passed, he's only had my two or three prior attempts. While good, they were not "it". Well, this IS IT!! He was so pleased- transported back to when he was a child! Follow the directions! It always frustrates me to see poor reviews, then you read them, and the reviewer has changed EVERYTHING! GRRR! My only suggestions are: add some cinnamon- YUMM! DO NOT rehydrate your raisins (I know, it doesn't call for that, but if you do, this will be a lovely soup- not a pudding!) Finally, when adding the second part of the milk, mix your egg into the milk, then add enough of the hot mixture to bring the milk/egg to just over body temp- you eggs won't "scramble"! This grateful wife says a BIG THANK YOU to Erica for posting this recipe!

Reviewed On: Mar. 19, 2013

My review is only for the filling- I lack the "knack" for a decent home made crust, so I use the roll out premade kind! This is the BEST filling I've found! Like others have said, precook your potatoes! I made this again tonight, but didn't have celery or carrots. 6 oz frozen mixed veggies worked GREAT! Love this! Thank you for posting!

Reviewed On: Feb. 7, 2013

This is an AWESOME recipe!! BUT! I read the other reviews, and I just want to say- THIS IS NOT A SAUCE!! It's an aromatic steam that gently flavors the lobster meat! If you want a sauce to go with this recipe, try this; saute 1/2 thinly sliced shallot, 1/2 tsp lemon or orange zest in 4 tbsp butter until shallots are crisp tender. Add 2 cups champagne, simmer until reduced by half. Strain the sauce through cheesecloth, return liquid to the still hot pan. (Keep the skillet on the hot burner, but do not turn the burner back on!) Wisk in 3 tbsp cold butter, cut into small pieces, adding more butter only after the last is fully incorporated. Drizzle evenly over cooked tails, serve immediately.

Reviewed On: Feb. 7, 2013