Dana wrote:

>
> 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.

Is it possible that your family used an Indian recipe, or some version,
for rice pudding? Zarda, an Indian rice pudding, uses saffron (and a
few other spices plus nuts, butter, and cream) for a very good-tasting
rice pudding.

>
> Could you tell me in short how a baked rice pudding is made?

This is about the simplest recipe you'll ever find. Also no eggs.

Old-Fashioned Rice Pudding

1 qt milk
1/4 cup raw long-grain rice
1/2 cup sugar
1/2 tsp salt
1/2 cup seeded raisins (optional)
1 tsp vanilla extract
1/4 tsp grated nutmeg

Preheat oven to 300 F. Mix milk, rice,sugar, and salt in a 6-cup
buttered casserole and bake, uncovered, for 2 hrs, stirring the mixture
every half hour. If the raisins are not soft and fresh, let them stand
in water to cover while the pudding bakes. Drain and add to the
pudding. Add the vanilla and nutmeg and mix carefully. Bake the
pudding without stirring about 30 mins longer, or until the rice is
very tender. Serve warm or cold.

Mac