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.
I've made Scandanivain style rice pudding (no eggs)
No sugar or vanilla either, unless it is ris a'la mande, in which case there are also chopped almonds. I've been planning to make it sometime soon, but next on the list is "amarena cherries with panna cotta".
