My rice pudding is soupy, help!?

Post your recipe. Some rice pudding is meant to be more of a thick soup than a pudding.

EDIT: I must say, that is the first recipe that I've ever seen that calls for 1-1/2 eggs. It appears, from the pictures, that it will firm up after chilling for several hours. I hope it turns out.

Reread the recipe. the ingredient list calls for 4 cups of milk and then 1/2 cup whole milk but the instructions tell you to cook the rice in TWO QUARTS of milk.

With all that liquid and only 1 1/2 egg and only 1/4 cup sugar,

Honey, this recipe is full of errors.

I suggest that you did NOTHING wrong and simply followed a bad recipe.

Maraquis, sorry girl, even my wife found that recipe stupid, I am with CKNG with this one, I had to read it a couple of times.

I think how we are interpreting that recipe, we are missing part of the methodology. I really can't seeing setting if you followed that word for word.

It either wasn't baked long enough, or the rice to liquid ration was inaccurate regardless of what the recipe indicated. Try baking it again.

Yes, it is okay. Just let it cool.

try using less milk or whisking it longer

thanks you guys are all so nice compared to other comments i have heard on questions