Originally Posted by Andy M.
If I had to wait for leftovers to make rice pudding, I'd be like pacanis and never would have tasted it.
Rice pudding may have originated as a way to use leftover rice or as a dessert made fresh with cheap ingredients.
My point in this thread was to highlight the WIDE variations in the amounts of the basic ingredients.
I read a recipe from beginning to end, rather than focus on two ingredients. There are many ways to make rice pudding, i.e.
Type of rice
cooking method (stovetop, baked etc.)
Liquid - milk, coconut milk, combination of the two
Addition of other ingredients (apart from the rice & liquid)
Here's an example, for Coconut & Lime Rice Pudding. The "recipe" calls for jasmine rice (I'e seen basmati too), coconut milk & milk, etc.
Mahatma - Coconut Lime Rice Pudding - America's Favorite Rice
There is usually a reason for the amounts of basic ingredients - to achieve a "different" end result & create a new/ different "recipe."
If you go to Riceland's site & do a search on "pudding" you will find, Instant, Old Fashioned, variety of rice size, prep methods, & so on.
A word of caution about the site - my virus protection had to block malware(?), but you'll find lots of rice (pudding) recipes to chew on.