I must admit I’m more of a free-form cook. I don’t really follow recipes but adapt them to what I have on hand or what my creative juices are calling for. Usually. The following recipe I love so much that I make it as suggested except for the squash.
2 cups cooked white rice2 cups milk (whole, 2%, or 1%)pinch of salt2 vanilla beans, split open, please do not substitute with vanilla extract
Following the directions on the package, cook 2 cups of white rice.