I think the reason so many people are trying to change this recipe is that there are two styles of rice puuding. This is the dry, baked style, which is very different from the wet , creamy style. This is the kind I grew up with, and the kind that is served in old Southern cafeterias. It is supposed to be baked until dry. It is a great way to use up leftover rice.
I made this with 3 cups leftover cooked rice, followed the recipe exactly , except added cinamon, and increased the raisins. It was great. Exactly what I wanted. Serve warm with a little cream, or cold.....
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