When you get it right, the taste is amazing! The egg mixture MUST be tempered in to prevent scrambling. The first time I made it, I used skim milk and it was so thick and creamy...the second time I used 2% and it never set up, as other reviewers noted. I'm pretty sure I cooked it at a higher temperature the first time, so that's what I plan to do next time. I "fixed" the second batch by pouring it back into the pan and boiling it, stirring constantly, for about 20 minutes...the problem then was that the rice was over-cooked and the texture of the pudding was not a good one...Someone needs to make some serious changes to the directions of this recipe. There is no reason it should come out so different when you are using the exact same ingredients. It makes me not want to make it again, although I will, because when it does turn out, it's amazing.
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When you get it right, the taste is amazing! The egg mixture MUST be tempered in to prevent...