- Most Helpful
- Highest Rating
This has a fantastic flavor! I was a little scepticle about how it would come out, since it was still completely liquidy about 30 minutes before it was supposed to be done, but it ended up forming a filmy layer on top and browning up just like the recipe described. It didn't firm up as much as I expected, , however, and I ended up with an awful lot of milk that wasn't soaked up by the rice, even after it cooled. I'm not sure if that's the way it's supposed to be, but it didn't really matter to me or my mother because we loved the vanilla-y flavor and the soft texture of the rice. The only change I made was to use soy milk since I can't have dairy. I might use a little bit less milk next time. I can't wait to try this tomorrow with some fresh peaches.
I made a few revisions to this recipe after my first attempt at this wound up with a mess of uncooked rice. I precooked the rice then threw the rest together, this was easier, and guaranteed to be as it should be. I also added some orange zest for added flavor. With these revisions this was darned good.
Thanks for posting this simple recipe. It takes no time at all to put together and then it was just a case of waiting! I had to wait a little longer though, as my rice took about 2 hours to be done. The vanilla is a nice addition I have previously always used a cinnamon stick for extra flavour. I might reduce the amount of milk and sugar a little as it was a bit 'runny' on the sweet side for my taste.