Great recipe, followed a few suggestions of others as far as timing. First, I used short grain brown rice as that's all we had and it turned out great. Used one large stock pot, not two as instructed. Cooked rice a little longer until most of the water was gone (brown rice takes a little longer), added butter at this time. Once butter was melted, added the 1.5 C. milk and salt, and cooked over medium heat for 15 minutes, then added sugar, cooking for 5 more minutes. Mixed egg & .5 C milk and stirred in about a cup of the hot rice mixture to warm up the egg. Slowly poured the egg mixture into the large stock pot as to avoid having cooked pieces of egg in final product. Fished out recipe as directed, cooking for 2 minutes and added vanilla when done. Turned out perfect!
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Great recipe, followed a few suggestions of others as far as timing. First, I used short...