Rice Pudding

1. 1

   Cook two cups of raw rice in a pot on the stovetop until done (according to package instructions), then take the pot off the heat, remove the lid, and let the rice cool.

2. 2

   While rice cools, preheat the oven to 350F.

3. 3

   Combine remaining ingredients in a 2 quart casserole dish. I like to beat the sugar and cinnamon into the eggs before adding the milk, as I think it helps them dissolve and integrate better.

4. 4

   When all remaining ingredients are well mixed, carefully add the cooled, cooked rice and stir gently to combine.

5. 5

   Place the casserole dish into another larger, shallow dish (I use a glass pie plate) and fill the shallow dish about halfway up with hot water. Put both dishes into the oven and cook, uncovered, for 45-60 minutes, or until custard is just set. Remove from oven. Cool. Consume.

* Per serving · 4 servings · Values may vary.

No additional tips available.