Dana wrote:

>
> > 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.)

A baked rice pudding is basically a sweet baked custard with rice in it, some
raisins and a bit of nutmeg. You cook rice, or use leftover rice, beat eggs,
milk and sugar together, add the rice and bake in the oven until it's set. From
my experience it usually yields a custard dish with a layer of rice at the
bottom. The recipes I checked call for three eggs and 2 cups of milk. The stove
top recipe I use has openly two eggs and 4 cups of milk, but still only the same
1/2 cup of sugar.


> I only like baked rice pudding actually

That was the only rice pudding I knew for years, but once I discovered the stove
top version in a Greek cookbook I haven't been able to go back to the baked one.