This is my favorite of all rice puddings:

Rice Imperatrice

1 1/2 c. finely chopped mixed candied fruits
1/3 c. Kirsch
1/2 c. uncooked rice
2 1/1 c. milk
4 egg yolks
1/2 c. sugar
12 tsp. vanilla extract
1 T. unflavored gelatin
2 T. cold water
1 c. heavy cream, whipped
2/3 c, currant jelly

Marinate candied fruit in Kirsch. Cook rice in 1 3/4 cups milk over low heat until tender, about 40 minutes. Combine egg yolks with sugar, 3/4 cup milk, and vanilla in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Soften gelatin in cold water and stir into milk-egg mixture. Add rice and blend well. Chill until mixture begins to set. Fold in 1 cup of the marinated candied fruit and whipped cream. Arrange remaining candied fruit attractively on bottom of tall fancy 2-quart mold. Spoon rice mixture into mold. Chill at least 2 hours; unmold onto chille serving plate. Garnish with currant jelly.

Sorry, I didn't realize this wasn't a baked pudding as you requested but I'll send it anyway.