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Cooked Eggnog

Reviewed: Dec. 30, 2013
Tastes great! Some people talked about it being too thin. I would suggest cooking just a little longer. I noticed mine was quite runny after 5 minutes. I cooked a little longer and it thickened up quite fast at about 10 minutes. About the consistency of pudding. Everyone's thickening time will vary. After adding the additional milk it thinned back out to the right consistency. I also substituted the sugar with a can of sweetened condensed milk (was nearing expiration). Enjoy!
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Photo by GMGRACE

Risi Bisi

Reviewed: Mar. 22, 2011
I didnt use the crock pot. Instead I used a skillet. I used a whole onion (purple, but yellow would do) and a few shitaki mushrooms. I fried the garlic, onion, and mushrooms in a little grape seed oil (better for you than olive oil, check it out) until softened, dumped in the rice and covered with chicken broth. Didnt have Italian seasoning so I substituted with oregano, rosemary, and a little parsley and ceyenne pepper. When most of the liquid was out of the pan, I stired in the peas, just to warm them up. Instead of parmesan cheese I grated asiago over top. I will make it this way again.
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