"zxcvbob" > wrote in message
...
> 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
--------------------------

My first thoughts are *butter*; especially because of using the skim milk.
I also didn't notice any salt, cinnamon, or nutmeg in your post ( it may be
there but I didn't see it ). Other than that, it looks similar to what
I do/use. I use long grain all of the time because that's what we keep in
stock. I recently tried jasmine but didn't really notice a difference. Oh,
and I'd bump up the vanilla to a full teaspoon. Jo Dee Messina

Cyndi