Rice Pudding

1 c. cooked rice
3 eggs
3/4 c. sugar
1/4 tsp. salt
3 c milk
1 tsp. vanilla
Cinnamon (for garnish)

Spread rice out in an 8 x 8 inch pan.  In a separate bowl, beat eggs, sugar and salt. Stir in milk and vanilla.  Pour over rice.  Lightly sprinkle the cinnamon over the top.  Place the baking dish in a larger pan, and fill the larger pan with water to at least halfway up the sides of the smaller pan. Bake at 325 for 1 1/2 hours.  You can tell the pudding is done with the custard jiggles equally---in other words, the middle does not jiggle more than the rest.  Technically, this pudding makes 12 servings, but it really depends on who gets to it first.  Note: This recipe creates a custard-style rice pudding with a layer of custard on top.  If you like less custard on top, just add more rice.

Katey Clark
Denair, California