"Dave Smith" > schreef in bericht
...

> Typical? I suppose you could add a bit of saffron to it but I have never
seen
> a rice pudding recipe that called saffron or tasted any that had it.

Then it must be typical for Belgium or for my family, because that's the
only rice pudding I know. I thought it's use was widespread, but you're
right, the majority of recipes does not use saffron.

<snip>

> I grew up on baked rice puddings. I wish they were as nice as the one that
I
> make on the stove in a process that takes well over an hour and involves
lot
> of stirring.

Could you tell me in short how a baked rice pudding is made? I'm just
curious because it seems to be different from what I call baked rice
pudding. (Add extra egg in the stove top rice pudding and pour it in an oven
dish which has been coated with butter and breadcrumbs. Bake. Let it cool
and sprinkle powder sugar on top.)
I only like baked rice pudding actually