No, I haven't noticed. Here's a rice pudding recipe I like. This recipe can take a couple hours to make, so set aside some time. 1 tbsp butter 1 stick cinnamon 1/2 cup white sugar 3/4 cup-ish basmati rice 1-2 tsp of vanilla 5 cups whole milk Cardamom if desired Lightly crush or crack the basmati rice if desired. This helps release more of the starches in the rice, but isn't necessary. I only do this when I have time and feel like making a mess. Melt the butter in a large saucepan and fry the cinnamon stick a little. Don't burn the butter when you do this. Add the sugar and melt under VERY LOW heat. Sugar doesn't really "melt" like other things do, you'll see it just kind of turn into a mass with no grain that you can kind of push around like a thick liquid. It's hard to describe but you'll know it when you see it, just make sure to use low heat and stir stir stir. The sugar will be brown when you are done. You don't want to just add the sugar raw, the cooking and melting process caramelizes the sugar just a bit and helps add to the flavor of the pudding. Warm 2 1/2 cups of milk until it's hot, but not scalded. Add the warm milk and cracked rice to the sugar and cinnamon stick. The sugar will turn to candy on the bottom of the pan, just keep stirring and it will dissolve. Cook the rice for 30-40 minutes or until it's your desired level of cooked. Stir frequently. Keep your heat low, don't boil the milk, it will scald and your rice will stick to the bottom of the pan. Low 'n slow is the name of the game here. When the rice is cooked, add the rest of the milk and the vanilla (I like a lot of vanilla, adjust to taste) and simmer. Stir frequently. When it reaches the thickness you want, you're done. I usually keep it just a bit runny because it will thicken if you chill it. As with the previous step, keep it low 'n slow. Chill and serve, or serve warm if you're a heathen who likes to fly in the face of the LORD.