Have been trying to make my wife's old recipe for rice pudding. The recipe calls for adding the beaten egg and half cup of milk at the end, Cook for 2 min. then add vanilla and butter. After adding the vanilla and butter, it seems, the pudding begins to curdle. I remember something about not adding the eggs too quickly. After seeing the subjects in this forum, I KNOW there are some good cooks here. SO, any advice is welcome.

OH, willing to share the recipe if interested. It really works for cream pies as well.

Weldon