On Sun, 20 Feb 2005 15:45:13 -0600, zxcvbob
> wrote:


> I used oriental "sweet rice" again, but this time I soaked it in the
> milk for 4 or 5 hours before cooking. [1/2 cup raw rice, 4 cups milk,
> 3/4 cups sugar, 3 eggs, vanilla, salt] The rice was almost done after
> only 10 or 15 minutes of cooking. I turned off the heat and let it
> cool, covered, while I ran some errands. The rice continued soaking up
> the milk as it cooled. Then I added the eggs and vanilla and beat gently
> with a fork and cooked over very low heat until almost a simmer.
>
> I cooked it a little too fast and a little too long after I added the
> eggs, so it's not quite as smooth as it could have been, but it's an
> improvement over last time. The rice is in identifiable grains this
> time, and the custard is fairly smooth. It would have been better to
> cook the rice a little longer initially and then temper the eggs and add
> them while still hot.
>
> I wonder how it would be without the eggs?
>
I've made Scandanivain style rice pudding (no eggs) many
times and it's absolutely devine.

sf