Every week I go to the Dutch Country Farmers Market on Cottman Avenue. I always pick up 2 lbs of their Amish Baked Rice Pudding. My husband loves it and thinks it's the best he's ever had, next to Horn and Hardarts. I swear I've made rice pudding a million times and with a million variations, and I can never get it the way my husband likes it. I've tried making baked rice pudding and it is so much firmer than what I buy at the amish market. I can't seem to get it as creamy as theirs, either. Is there a trick to it that I don't know? Has anyone here tried the rice pudding there? It's also at the Reading Terminal market. Thanks for any input you may have!