rice pudding recipes?... any help

I've been wanting to make that, too. Did you try Allrecipes.com?  I do have a recipe if you want me to post it.

This is from Taste of Home Dec/Jan 1997

4 1/2 cups milk
1/2 uncooked long grain rice
1/3 cup sugar
1/2 tsp salt
1/2 raisins
1 tsp vanilla
ground cinnamon

In a saucepan, combine milk, rice, sugar, and salt. Bring to boil over medium heat, stirring constantly.
Pour into a greased 1 1/2 quart baking dish. Cover and bake at 325 for 45 minutes. Stir every 15 minutes. Add raisins and vanilla. Bake for 15 minutes more. Sprinkle with cinnamon when done. Serve warm or cold. Store in fridge.

We make this one...link has a printable option:

Rice Pudding Royale

1 cup skim milk   (you can use 1%, 2% as well)
1/2 cup uncooked long-grained rice
1/3 cup sugar   
1/2 tsp grated lemon peel
1/4 tsp grated orange peel   
1 tsp vanilla 
1/4 tsp almond extract   
3/4 cup cream style cottage cheese 
 
In top of double boiler combine milk and 2 cups water; add rice, sugar, and 1/4 tsp salt. Cook, covered, over boiling water for 1 hour; stir often. Uncover; cook till thickened, 30 to 40 minutes. Remove from heat; stir in grated peels and flavorings. Chill thoroughly.

Beat cottage cheese; stir into rice mixture. Spoon into dessert dishes; sprinkle with shredded orange peel, if desired.

I cheat and just use condensed milk it works for me, I also use Italian rice if I have any that way I can skip the condensed milk as it's creamy already.

you can also substitute coconut milk in all recipes for a different taste, its great

You will find that if you were to use short grained rice you will have a better tasting rice pudding.  Long grain rice is polished to keep it from sticking to itself.  The short grain varieties haven't been polished and cook up to a more tender rice.  Plus the small particles that flake off will create a creamier pudding.  I have a recipe somewhere for a rice pudding custard.  The rice is cooked, eggs, butter, vanilla, and sugar are added and then it baked in the oven while sitting in a pan of water.  Incredible.  I'll try and locate it.

As promised.

CUSTARD RAISIN RICE PUDDING   

1/2 c. rice
1 qt. milk
1/2 c. raisins
1/3 c. butter
4 eggs, beaten
1/2 c. sugar
1 tsp. vanilla
1/4 tsp. salt
Cinnamon or nutmeg

Mix rice with 2 cups milk. Cook until tender. Add raisins and butter. Combine eggs, sugar, vanilla, salt and remaining milk. Stir into hot rice mixture. Pour into greased 1 1/2 quart baking dish. Sprinkle with cinnamon. Set in pan and fill pan half full of warm water. Bake in 350 oven for about 30 minutes until set. 6 servings.

Don't use long grained rice.  Look for short grained or even Jasmine rice.  The taste and the texture will be much improved.  The hard surface of polished long grain does not absorb the flavors as well.

With over sixty years of face feeding experience I know what works.