Dee-licious! Relying on advice from prior reviewers, I cooked my rice until it became "thick" not runny. Took about 1 hour 20 minutes after the beginning of simmer, and I tempered my egg mixture. From there, followed the recipe, except added 1/2 tsp. cinnamon to the pot, and scooped the pudding into individual dessert cups. Also, for the last few dessert cups, I stirred in a few drops of orange blossom water as an experiment. The few drops of orange gave the pudding a heavenly depth the plain ones lacked, but after one night in the refrigerator, both the plain and orange scented were out of this world! I thank the prior reviewers for the excellent cooking tips. My guests said the rice pudding was as good as the one from our local 5-star French restaurant.
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Dee-licious! Relying on advice from prior reviewers, I cooked my rice until it became "thick"...