zxcvbob wrote:

>
>
> 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.

You just keep stirring slowly until it starts to thicken. I usually find it takes
15-20 minutes over low heat. It's not the type of thing I usually have the
patience for when cooking, but it's worth it for good rice pudding. Boiling it
leads to separation. If you can keep it just under a boil and stir slowly and
constantly you will get a creamy smooth texture. Bear in mind that it thickens
slightly when cooled.

> > BTW where are the raisins?
>
> Raisins are for *bread* pudding.

There seems to be two schools of thought on raisins in rice pudding. Some people
hate insist they be omitted while others insist they go in. I go for the latter.