Fabulous! I followed the advice of others and cooked it after adding the milk and salt until it was a thick creamy consistency. I had to urn the temp down below medium to prevent burning, as the rice needed more time to soften and absorb the milk. While it was cooking (in between stirring) I beat the egg into the remaining 1/2 cup milk. I added the sugar and stirred until dissolved. I added this to the pot, pouring slowly with my left, while stirring the pot with my right. It took longer than the 3 minutes to firm up, probably because I had lowered the heat a bit and was stirring constantly. I added cinnamon with the butter and vanilla just before serving. Next time, I plan on adding it with the egg mixture. Deliciously easy!
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Fabulous! I followed the advice of others and cooked it after adding the milk and salt until...