I am trying to make the rice pudding my dad remembers from boyhood at his German grandmother's house. I used this recipe from epicurious: http://www.epicurious.com/recipes/foo... ; the only change I made was to use half skim milk and half 1/2 & 1/2 to get to whole milk, as that's what I had in the fridge. When it was finished, Dad said no. The rice pudding he remembers was more "pudding" than "rice", it used a lot more eggs than I used, was the color of creme bruele (very yellow), and it was baked.
Has anyone ever seen/tasted a dish like this and perhaps has a recipe?