I have looked on line at a couple of sites for this and come up empty.
My grandmother made rice pudding that I adored. It was not creamy. It was made with leftover rice, and it was encased in what must have been a hard custard-y sort of thing. It had a great thick, caramelized tasty “skin” on it. She made it in a 9×12 pyrex dish, It was not made in individual cups or ramekins.
The thing was that it was hard.
I don’t know where she got the recipe from . She learned to cook from her Romanian-Jewish mother and this could be a specialty from this part of the world.
Again, this in no way resembles a “creamy” rice pudding. No raisins, not runny,

It was wonderful and now that I know how to cook, I would kill for the chance to spend just one afternoon cooking with her….sigh

Thanks

SRM