I prepped about 6 cups of long grain white rice and had about 2 cups that wouldn't fit in the container. So I found this recipe. I used a rough measurement of 1.5-2 cups of rice, simmered with the milk stirring often. When it was the consistency of a risotto and the bottom of the pan shown through during stirring I added the rest of the milk, egg and raisins. Then stirred constantly for more than the 2 minutes. I added a dash more sugar after the vanilla and added cinnamon to the whole batch, tasting along the way for sweetness and flavor. SOOO good! I will use med grain if I have it next time but with enough stirring the long grain is creamy too. Perfect use of leftovers, will be making often!
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I prepped about 6 cups of long grain white rice and had about 2 cups that wouldn't fit in the...