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Reviewed Rice Pudding
"This is a FANTASTIC recipe as long as you modify the vanilla. I assumed that the 1/4 cup called for was a misprint, and used teaspoon instead. It's fantastic that way. There was no way I was going to waste a ton of vanilla. I'm sure it's got to be a typo. I don't know what all the other problems are about. It's worked out great for me over and over. Use uncooked rice and temper the eggs. The rice took about 30-40 minutes to become tender and by then had absorbed most of the liquid. This also thickens A LOT as it cools.
Reviewed Rice Pudding
"This is a FANTASTIC recipe as long as you modify the vanilla. I assumed that the 1/4 cup called for was a misprint, and used teaspoon instead. It's fantastic that way. There was no way I was going to waste a ton of vanilla. I'm sure it's got to be a typo. I don't know what all the other problems are about. It's worked out great for me over and over. Use uncooked rice and temper the eggs. The rice took about 30-40 minutes to become tender and by then had absorbed most of the liquid. This also thickens A LOT as it cools.
Reviewed Rice Pudding
"This is a FANTASTIC recipe as long as you modify the vanilla. I assumed that the 1/4 cup called for was a misprint, and used teaspoon instead. It's fantastic that way. There was no way I was going to waste a ton of vanilla. I'm sure it's got to be a typo. I don't know what all the other problems are about. It's worked out great for me over and over. Use uncooked rice and temper the eggs. The rice took about 30-40 minutes to become tender and by then had absorbed most of the liquid. This also thickens A LOT as it cools.
Reviewed Rice Pudding
"This is a FANTASTIC recipe as long as you modify the vanilla. I assumed that the 1/4 cup called for was a misprint, and used teaspoon instead. It's fantastic that way. There was no way I was going to waste a ton of vanilla. I'm sure it's got to be a typo. I don't know what all the other problems are about. It's worked out great for me over and over. Use uncooked rice and temper the eggs. The rice took about 30-40 minutes to become tender and by then had absorbed most of the liquid. This also thickens A LOT as it cools.
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