Quote Originally Posted by OakLeaf View Post
Usually the creamy ones start with uncooked rice, the custardy ones start with cooked rice. Is custard too "creamy" for you? I've had rice puddings that were very dense, with only enough egg custard to fill in the spaces between the rice grains.
Had no idea about all these distinctions. Except the rice pudding types I've tried and described earlier, this is a "new" world to me.

Still have to exercise care re white rice and all for self. I also perceive there is often alot of sugar used to make rice pudding tasty?

I've been reading some dessert recipes lately ..and many are freakishly too much sugar under the 'guise' of a 'healthier' , less fatty dessert.