"I grew up eating rice pudding and am so thankful to have found this wonderful recipe. I do think that if you have had experience making puddings from scratch it will be easier for you to get the first time. The recipe needs to clarify that when you add the sugar and half and half, wait until it comes to a gentle simmer, then start timing it, otherwise you aren't giving it enough time. Ina also should have mentioned that what you are doing is reducing the cream mixture a good bit, so keep stirring even after you think its done. It should be able to coat the bottom of a spoon thickly and not run off. I also did not add the additional cup of cream at the end b/c I do prefer my pudding thicker and I think this is b/c we are used to the box pudding and not classic pudding which is runnier. Know that if you use a non-stick pan instead of a stainless steel, it will take longer for the mixture to thicken. "

"This cake is absolutely delicious. I made it on a Thursday night after work for a Friday get together, which tells you how easy it is to do! The cake tastes similar to those classic lemon bars you get at picnics and have a really wonderful density to them. My favorite part is that they are delightfully gluten free, naturally--meaning that they do not have strange substitutions and hard to find ingredients. I did not have time to run to the market and get almond flour, so I simply ground up almonds I always have on reserve in my freezer. I put a shimmer of confectioners on top before serving and it looked so pretty. People think that you have spent hours cooking so its perfect for a fancy get together and delicious the next day with your coffee. This will become my staple. Love it! Thanks, Nigella!