I made a lactose-free version using skim lactose-free milk and lactose free margerine. I used long grain rice (leftover in fridge). My 1/3 cup sugar was a rounded scoop to make it a little sweeter. I would stir the pot and walk away but towards the end of the 20 minutes I had to stay right there stirring it to prevent it from sticking. To prevent egg scrambling, I did as others suggested, and added 2 spoonfuls of the hot mix from the pot to the egg/milk. Once I stirred that well, I added it into the pot. Since I had used margerine when I originally cooked the rice, I left it out. As for the vanilla, I added it to the egg/milk part of the recipe. The end result is tasty but I can really taste the vanilla. I think I will use a tiny bit less next time.
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I made a lactose-free version using skim lactose-free milk and lactose free margerine. I used...