For 3 1/4 cups whole milk only 1/4 cup rice is added to make a rather soft rice pudding.
Some participants noticed that the rice/milk mixture was not thickening at the end of the 30 minute cooking time as directed in Dorie's Book "Baking From My Home to Yours".
Dorie was most helpful and let us know that there is a typo in the book and the cooking time should actually be increased to 55 minutes, so if you have the book you may want to make that notation about the increase in cooking time.
There is a variation in the book so you can make this chocolate flavored, or fold in some whipped cream. I simply added a small dollop of homemade raspberry jam.
This is probably a good version of rice pudding, but it didn't change my mind, I still prefer my Mom's Tapioca pudding over any other.
But don't allow me to spoil the experience for you. If you like rice pudding, you may like this version!
Deadline for entry is November 28, 2008 (9:00PM Pacific time)
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