Why is my fragrant rice pudding (Gordon Ramsay recipe) dry? I was trying to follow the Gordon Ramsay's recipe for rice pudding.

It's the first time I try a spiced rice pudding (i.e. something more than rice, milk and sugar) and I am quite happy with the flavors. The problem is that it gets very dry. I added about 750 ml liquid (milk and coconut milk) for about 250 ml of rice (yes, i measured it by volume). I was using short grained, risotto rice.

It seems to me that the mascarpone cheese and the egg yolks clump toghether in between the rice grains, and everything gets rather dry. I would prefer a creamier texture, while keeping the rice from going to mush. What did I do wrong?
He uses Pudding Rice. 

When using Risotto rice, if one wants it more starchy and to cook into a creamy texture, one usually needs to stir for like 15 minutes.

If at the end the result seems too dry, stir in a bit of milk at a time until you get the consistency you want.