Doris C, the secret to this recipe is time. While this is a different cooking method than I use to make risalamande for my Danish husband, in essence you have to cook until it's thick, however long that takes. My sister in law and I have made it in a slow cooker, a microwave, and over the stove, and it takes several hours no matter what method we use (but the slow cooker and microwave enable you to not stir the entire time, as this method does also). The result is absolutely worth the effort, though!
This is it! This is what I've been looking for. My friend from Denmark has been urging me to find the recipe so we could share this from across the globe. I've seen other versions and he's always telling me, that its not quite the right one... This is it! And he approves!
There is definitely something wrong with this recipe. The ratio of milk and rice doesn't make sence . I make this recipe today it turned out very milky or soupy. Had to toss the whole thing out. What am I doing wrong.