Dave Smith wrote:
....

thanks everyone for the replies!


this one i'll add some comments...


> I make a delicious rice pudding with a recipe I got from a Greek
> cookbook. It calls for arborio or other short grain rice. It is a work
> of love because it takes over an hour and almost constant stirring.
>
> You start off by boiling the rice for about 5 minutes in a small amount
> of water until the water is absorbed. Add scaled milk and sugar let it
> simmer very gently, stirring freqently for about a half hour until the
> rice softens. Temper beaten eggs and stir into the rice and milk
> mixture. Cook over medium heat stirring constantly until it starts to
> thicken, about 20 minutes. ( I add some raisins when the eggs go in).
> stir in some vanilla. Our into serving bowls and dust with cinnamon.
> Serve warm or cold.
>
> It takes a lot of time and attention, but it is worth it.

this is a different style than what i'm after. the style you
are talking about i have had and it is ok for what it is but it
isn't what we used to make.

the ingredients are put together and it is baked until done
and it isn't stirred at all. very firm like a very thick bread
pudding made with heavy breads - even crusty and chewy in parts
(which i love anything like that which is a bit browned/burned).

it may just be that the version above is the more traditional
version and Mom's old version is for people who don't want to
stir it and so that's how it is. i'd eat it either ways as
i do like it all, but what i want is that comfort food of those
years ago from childhood and that means a different (and perhaps
even warped) tradition...


songbird