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Thread Starter 
My recipe is 2 cups cooked rice, 2 eggs, 1 can evaporated milk, 1 cup milk, 1.5 cups sugar, vanilla then put in 350 oven for 45 to 50 minutes. I'm tired of pre cooking the rice in my rice cooker so I was wondering if I use parboiled rice would it cook in the oven? I'm not sure if it would absorb to much liquid drying out the pudding or not work at all. Would I need tl increase the milk? You people are pros so your advice could help me from wasting lot of stuff.