I am used to rice puddings baked in an oven. Thats how my granny used to do it anyway. And i always struggled to get them moist and thick. Problem is in my current stable there is no oven. So i went digging through Eliza Acton and found something interesting...you dont need an oven.
So here is my take on a mid victorian staple. Few twists but hey...
Put 4 cups of milk and a knob of butter in a saucepan. Throw in half a teaspoon of roughly rubbed saffron threads. Ideally let it soak for a while but if in a hurry you can go as is. Slowly bring to the boil while stirring. Watch it because when milk boils it froths over. Once you have it at boiling point throw in 1 cup of pudding rice and stir. You can also use risotto rice. Put it back on a very gentle heat whilst stirring. With the rice in there it should simmer ok. Simmer it and add a half teaspoon of ground cardamom.
Continue to simmer for around 15 minutes until the rice is tender. Add more milk if you need to. The sauce should thicken by itself.
When tender stir in a half cup of sugar. More if you have a sweet tooth.
If you want the sauce extra rich n thick then combine 2 egg yolks and a teaspoon of cornflour in a cup then take the pan off the heat and stir it in.
Additional tweaks...you can sl am it under the grill to get the caramelised skin. Also you can stir in dulce da leche for a toffee taste.
This pudding is strangely addictive.
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