"zxcvbob" > schreef in bericht
...
> Last night I tried making some rice pudding, and I'm trying to get it
> similar to that made by Kozy Shack™.
>
> 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 added
> 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 poured
> the egg mixture into the saucepan, mixed thoroughly, and brought just to
> 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.
>
> Thanks, and best regards,
> Bob

I have no idea how Kozy Shack rice pudding is supposed to taste, but isn't
saffron one of the typical rice pudding ingredients? Although important for
the colour it also contributes (a bit) to the taste. And as said elsewhere
in this thread your type of rice is not ideal. Same remark for skim milk.
Rice pudding has a fair amount of calories, so the few extra calories from
semi-skimmed of preferably whole milk won't make the difference
I make mine in a "au bain marie pot" (no idea how you would actually call
this, but it's a pot with built in room for boiling water in the bottom) so
it can simmer very slowly.
And I just taste to know when it's done