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This is a fabulous recipe - so dead easy and so yummy to eat too. Mine cooked in a shorter time though so I am glad I was at home keeping an eye on it. It was eaten for dinner and then breakfast too - so great success.

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katew February 08, 2012

I cooked this in a 325° oven for the 2 hours and it came out still a little liquidy. I'd say it only made about 1 cup worth, so it probably didn't expand enough. I used brown rice. I tried it and it tastes great. Maybe just a tad more sugar. I wonder if it would work in a crockpot? Or maybe I should try using quinoa.

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WI Cheesehead February 16, 2007
Creamy Baked Rice