Pancake my version of rice pudding is probably a bit exotic for your husband. Itt does not have eggs and is not baked like the versions made here. I can however attest to the taste and the fact that it is so delicious that whenever I make it is all gone in no time. I have included the recipe below.
Cooked rice - 1 1/4 cups
2 cans evaporated milk
1/2 cup of regular milk (whole or 2 percent is fine)
1 can of condensed milk
1 tsp of ground cardamom ( I highly recommend finding this and using it, it's easily available in Middle Eastern or Indian stores). Cinnamon is not a good substitute for it.
some threads of saffron - I use a healthy pinch (yes it's expensive but for me it's a basic pantry item. I use it in rice, soups, desserts and a little goes a long way)
1/4 cup of chopped unsalted pistachios and almonds (unroasted kind)
Handful of golden raisins (optional)
In a nice thick bottom saucepan, pour in all the milks and stir in the rice and bring it to a boil. Then reduce the heat and then cook it stirring it constantly for about 30 minutes. Now using a handblender, blend some of the rice grains in the milk (the intent is to get a creamy texture not grainy rice). Now add the cardamom powder and saffron, chopped nuts, raisins and stir to combine. Cook for another 5 minutes and then let it cool.
You can place a saran wrap on it's surface to avoid it from forming a skin. Once cool you can eat it as is or you can refrigerate and let it cool (in my house we like it chilled). Once chilled pour in serving bowls and top with some ground pistachios (gives it such a pretty green color) and serve.