I found this in a 1960's cookbook I hope it's what your looking for.
Old-Time Rice Pudding
Mix rice, sugar, salt, and nutmeg in a shallow 2 1/2 quart baking dish. Add 1 quart milk. Then to prevent spilling, add second quart of milk after placing dish in the oven. Bake in moderate oven 325 degrees F 2 1/2 hours stirring twice, during first hour. Stir the brown crust into the pudding several times during the remainder of baking. Add raisins half hour before pudding is done. Then allow crust to form again. Serve with cream, if desired. Makes 6 to 8 servings. (01/31/2008)
thank you for the recipe (02/01/2008)
Here is a wonderful recipe I obtained many years ago. It is time consuming to make, but worth it. It's very smooth and creamy.
In a pot place quart of milk and washed rice. Bring to a boil over low flame stirring frequently until rice is cooked. Take 1/2 can of evaporated milk and mix with milk and rice stirring constantly for about 10-15 min. (If you see skin forming just lift off and dispose.) Add remaining evaporated milk and cook until thick. Add sugar and stir. Add beaten eggs, vanilla and and stir. Shut off heat. Pour into dish and let cool. Sprinkle with cinnamon. Cover and refrigerate. (02/01/2008)
I've had this recipe forever and it was my daughter's favorite pudding when they were small.
Old-Fashioned Rice Pudding
Add cooked rice to milk, heat to scalding point in top of double boiler. Beat yolks with sugar. Add rice and milk mixture slowly to yolk mixture, beating vigorously. Pour all back into double boiler. Cook until thick. Fold in raisins or chopped fruit, if desired. Place in buttered casserole; cover with meringue. Brown.
Beat egg whites until stiff, slowly adding 4 teaspoons sugar. Beat until meringue stands in stiff peaks. 0 (02/01/2008)
This recipe dates back to the early 1900's it was my grandmothers and passed down. I have never found an easier of better tasting recipe
Put all in a heavy pot with the exception of the egg whites. Cook over med low heat stirring frequently, not to burn. Cook until rice is cooked and mixture becomes thickened. Mixture should coat the back of a wooden spoon but not be as thick as pudding.
Whip egg whites to soft peaks. Remove from heat and fold into rice mixture (you may also add raisins) pour in serving bowl, tray or individual dishes. Top with cinnamon and chill for at least 1 hour.
Additional sugar and vanilla can be used according to your taste
By mazzarelli family recipe
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