Dave Smith wrote:
>
> You're right. It would have been better with short grain rice like arborio,
> 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 you
> 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.

I did add a generous pinch of salt, I just forgot to mention it.

> Rice pudding really needs slow cooking. Try simmering the rice in the milk
> for a while. Then after the eggs have been properly tempered and added back
> into the pot, cook over low heat, stirring constantly. Do no let it boil.
> This last part takes 15-20 minutes. It is the part that makes rice pudding
> labour intensive, but it is also the crucial step in making a creamy smooth
> rice pudding.

I did simmer the cooked rice in the milk for a while; until the rice
started falling apart. How do you know when it's done after adding the
eggs? Use a thermometer and cook to 185 degrees (or some other
setpoint)? Or is there a color or texture change like there is with
custard? I didn't see it change last night, but maybe that's because I
cooked it too fast after adding the eggs.

> BTW where are the raisins?

Raisins are for *bread* pudding.

Thanks for your help,
Bob