(Admissions: I increased the servings to 24 for Thanksgiving and either some of the ingredient amounts were wrong or I did not let the butter, flour and milk mixture thicken enough)
I followed the recipe exactly (or so I thought) but when I pulled it out of the oven, the cream was not thick enough so I had to add more rice and cook longer to suck up the extra liqud.
When I pulled it out the second time, it was perfect. My son was greateful it was not done in time for Thanksgiving so we could have it all for ourselves.
I'm sure when I make it again, for the correct amount of servings, I will not have a problem, and, like I said, the flavor was phenomenal.
So.... if You have a problem where it is too liquidy, just add rice and pop it back in the oven for 30 minutes or so.
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