Krumkake 2 years, 4 months ago said:
Susie, I can't recall for certain now, but I think my grandma used to use the short grain rice in her traditional rice pudding - yes, it would have a nice texture for that!

Krumkake 2 years, 4 months ago said:
Susie, if it wasn't "firm" rice pudding that you remember, you are probably thinking of the Traditional Scandinavian Rice Pudding that I also posted - that one is not baked, but done over a double boiler, keeping it soft and creamy. It doesn't have to be thickened, but my mother always added a bit of water and cornstarch at the end to give it a thicker consistency. The Custard Rice Pudding is definitely firm, in that the rice is "set" in the custard as it bakes. If you are not familiar with custard's texture, it's like pudding but more "solid". Hope that explanation helps!