Baked Rice Pudding

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Here's a recipe that takes me back to childhood as a treat I enjoyed from my grandmother and mom. There are a number of ways to prepare rice pudding, and countless variations of this classic creamy dessert. This recipe is a good way to use leftover rice, which has already been cooked. I think it's best served warm topped with whipped cream and a sprinkle of cinnamon.

1 1/2 cups cooked rice
1/2 cup raisins (you could use other dried fruit, if desired)
1/3 cup sugar
1 tsp cinnamon (you can also add a pinch of nutmeg if you wish)
2 cups milk, scalded (whole milk works best)
1 tsp vanilla
2 eggs, beaten
1/8 tsp salt

Heat oven to 350 degrees.

Combine all ingredients in a large bowl and mix well.

Pour mixture into a 1 1/2 quart ungreased casserole dish. Place casserole in larger baking dish (like a 9x13) and add 1 inch of hot water (this creates a bain-marie, or water bath). Place in the center of the oven and bake for 30 minutes.

After 30 minutes, give the pudding a gentle stir. This will help better distribute the rice and raisins. Put back into oven and continue baking another 20-25 minutes or until a knife inserted into the center comes out clean.

Remove from oven. Remove casserole from water bath and allow to cool until the pudding is just warm (about 20 minutes). Serve in small bowls topped with fresh cream, whipped cream or vanilla ice cream and sprinkle with a little extra cinnamon, if desired.