My Great-Aunt Helen passed away just over 9 years ago last month. She was well known for her wonderful cooking and housekeeping as she kept my grandmother's home while she worked (and thank goodness too because my grandmother couldn't make grilled cheese.)
Aunt Helen would NOT give up her rice pudding recipe and I am desperate to make it for my brother for New Year's. The one time I caught her making it she made me run to the store for a can of Sweetened Condensed Milk.
1) The rice pudding was baked in long-low flat aluminum foil pans (easy cleanup.)
2) She always made two, one with a custard on top and one without.
3) The rice pudding was not very "wet".
4) The flavor was absorbed in the rice, there was not much "pudding" surrounding the rice itself.
5) The RP was scoop-able and the rest of the rice pudding didn't fall in on itself.
6) She always used black raisins in it.
The most "visually" accurate image I have found is from allrecipes.com and I am attaching the link. Can anyone think of how to get the same consistency with sweetened condensed milk? http://allrecipes.com/recipe/baked-rice-pudding/Detail.aspx
Anyone know how to make an egg custard for the top?