zxcvbob wrote:

> Last night I tried making some rice pudding, and I'm trying to get it
> similar to that made by Kozy Shack=99.
>
> I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan=

> and cooked, stirring briskly with a wire whisk, until the rice started
> falling apart and the milk was getting thick like a thin gravy. I adde=
d
> 1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
> then slowly whisked in about a cup of the hot milk mixture. Then poure=
d
> the egg mixture into the saucepan, mixed thoroughly, and brought just t=
o
> a boil.
>
> The texture is a little too egg-whitey, and the taste is a little thin.=

>
> Next time, I'll use low-fat milk instead of skim (skim was all I had
> available), but what else was wrong? Do I need to use just one egg?
> Did I cook it too long after adding the eggs? I think it needs more
> vanilla.
>
> I know short grain rice would work better, but I'm working with jasmine=

> rice or long grain rice because that's the kind that's a staple in our
> house, and I want to be able to make this with leftover rice.

You're right. It would have been better with short grain rice like arbori=
o,
but I have used left over basmati. You need a little bit of salt in it. =
It
would be much better with whole milk than skim. That is probably why it
tasted thin. The milk, sugar and egg amounts sound about right, though yo=
u
could use as much as a 1/2 cup of sugar and a little more vanilla. It is
also great with ground cinnamon sprinkled on top at the end.

Rice pudding really needs slow cooking. Try simmering the rice in the mil=
k
for a while. Then after the eggs have been properly tempered and added ba=
ck
into the pot, cook over low heat, stirring constantly. Do no let it boil=
=2E
This last part takes 15-20 minutes. It is the part that makes rice puddin=
g
labour intensive, but it is also the crucial step in making a creamy smoo=
th
rice pudding.



BTW where are the raisins?