Every now and then I decide to experiment, putting various rice pudding desserts on my menus, but because my Mom never made it when I was a kid (because she doesn't like it), I don't know what peoples expectations of it are - the American standard. I suppose I could just go to Safeway and get a tub of Kozy Shack, but I don't shop at Safeway, I loathe cutesy misspellings, and I'm not stoned at the moment.
So, what's the ideal rice pudding? More soupy like at Indian lunch buffets, or something stiffer? Semi-solid creme brulee texture but with rice? Stand a spoon up? And how much rice: mostly rice coated with custard, or mostly custard with bits of rice here and there?
Eggs for richness? Whipped cream folded in to lighten?
Thanks for your input.