I would make this again with modifications. I have had trouble with the texture of this pudding twice before. Last night I was finally successful, and it was DELICIOUS. I cooked 1/2 cup of regular long-grain white rice in 1 cup of water. Stuck it in the freezer to get very cold. Nuked the chopped apple until soft, and then stuck it in the fridge to get cold. After all was cold, I beat the pudding mix and spices into 1-1/2 cups of very cold milk. Mixed the apple, raisins, nuts, and rice into the pudding mixture. Poured it all into an 8 x 8-inch baking dish. It set up nicely in the fridge. (Maybe my problem with the instant rice is our high elevation.) Try it this other way; it is better and worthy of 5 stars.