It's an awesome idea, but needed some real technical tweaking. Use short-grain if you have it; it's more starchy, and more starch = more creamy. Next, you have two options: 1) put everything together, adding at least 50% more of each liquid, and cook until it's done, at least an hour. 2) Use at least twice the amount of water, and add a pinch of salt. Only cook it for 30 minutes, drain the extra water off, put it back in the pot, cover, and let sit 10 minutes. Remove to a covered bowl. Put everything else in the pot, doubling the milk, heating gently. You might try adding a cinnamon stick in place of the ground cinnamon, and either 1 tsp of vanilla extract or a vanilla bean split open. Add the rice back in, bring only to a simmer, stirring, for about a half hour or until the milk is cooked down and the texture is rich and creamy. Otherwise, not bad.
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It's an awesome idea, but needed some real technical tweaking. Use short-grain if you have it;...