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There was a very old fashioned recipe that my Grandmother once told me for rice pudding, it involved all the normal stuff (rice, milk, cinnamon, nutmeg, vanilla) but had currents and, strangely, suet (which is animal fat). I don't have the recipe but I did find some text from an old elizabethan cook-book:
To make a Rice pudding to bake
Take three Pints of Milk or more, and put therein a quarter of a Pound of Rice, clean washed and picked, then set them over the fire, and let them warm together, and often stir them with a wooden Spoon, because that will not scrape too hard at the bottom, to make it burn, then let it boil till it be very thick, then take it off and let it cool, then put in a little Salt, some beaten Spice, some Raisins and Currans, and some Marrow, or Beef Suet shred very small, then butter your Pan, and so bake it, but not too much
It's not the same but it is very similar and I loved my Gran's rice pudding and would always ask her to make it when we went to visit her.
