In a large, wide pot over medium heat, combine
Cook, stirring frequently, for about 10-15 minutes until it reaches 160 degrees. Stir in
and continue heating and stirring until the mixture reaches 185-190 degrees. When it is bubbling and 190, maintain the temp and keep stirring for 35-40 minutes until it begins to thicken. Then turn off the heat and stir in
Cool in the pot for 10 minutes, then pour into a wide container and refrigerate for several hours before serving, at which point it will be nice and thick.
Tip: run the raw rice through a food processor for a minute before adding to the milk to get the right KS texture.
source: Top Secret Recipes Unlocked by Todd Wilbur