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Back to the 50's on the topic of rice pudding. My mother used to make a rice pudding on top of the stove. After the rice was cooked in milk, she added in egg yolks and then folded in the meringue she made from the egg whites. Then she baked it in the oven. Of course it was delicious as my memory serves me, but we are talking about a long time ago. Does anyone have a recipe for this lovely dessert? We used to serve it with a scoop of chocolate ice-cream on top. Thanks, Patti

Hi PattiK47 - I love home made rice pudding. Your version sounds wonderful. I recently made one by Felicity Cloake (her book 'Perfect' features her own opinion of the best version of classic recipes). Her recipe had a spoon of sweet sherry in it, along with light brown sugar, lemon zest, nutmeg, cinnamon etc etc. It was one of those rare moments where we all went 'wow' it was so good and different. I'm guessing that your version would bake like a firm souffle? I do like the idea of that 😬 

If anyone wants to add this recipe to your Bookshelf, it is indexed - How to make perfect rice pudding. We have a complete author index of Felicity Cloake recipes - all her books and all her Guardian recipes.

I second,third, fourth, … … … the usefulness of having a complete index to everything that Felicity Cloake has published.

You are looking for something like this https://www.food.com/rec...oned-rice-pudding-490146 in which the rice is cooked in milk rather than steamed. I have similar Finnish and Swedish recipes from holiday cookbooks, if my memory serves but I can't lay my hands on one quickly. 

Yes, I think this recipe is most similar to what I remember.  I'm sure my mother cooked her rice in milk, and did not steam it.  I wonder if it needs more eggs to make it more of a custard consistency?  Thanks for bringing me close to the original recipe.