zxcvbob wrote:
> 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


Maybe whatever "Kozy Shack" is might be baked? Rice pudding never
tastes right to me unless it is baked.