Dana wrote:

> 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.

Typical? I suppose you could add a bit of saffron to it but I have never seen
a rice pudding recipe that called saffron or tasted any that had it.

> 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 have used left over basmati for rice pudding. It certainly is not ideal. It
lacks the taste and texture of the short grained rice that makes rice pudding
so good.

> 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

I grew up on baked rice puddings. I wish they were as nice as the one that I
make on the stove in a process that takes well over an hour and involves lot
of stirring.