Rice pudding

Tonight I used Aneesa's recipe. But I've never done the double pan thing and I didn't want to wait for it to cook so long.  So I found the recipe that I used last month (in the church recipes for cooking with food storage items-blue binder) and used those cooking instructions.  I cooked at 325 instead of 350.  Stirred after 25 minutes, then cooked 15 minutes more.  I liked it.  Would put in 1/3 cup raisens instead of 1/2 next time.  May also add 1/2 tsp. nutmeg as suggested in church recipe.  I would also stir at 20 minutes and then cook 15-20 more.

Baked Rice Pudding (from Carol's Cooks blog)

We eat this for breakfast when we need to use up leftover rice! I usually cook with short grain brown rice, but any kind of cooked rice would work fine for this recipe, as long as you didn't cook it in chicken broth :-) I usually multiply the recipe by three, but I'll put it down single so you can figure it out based on how much leftover rice you have.

1 tsp cinnamon
1/3 cup sugar
3 eggs
1 1/2 cups milk
1 tsp. vanilla extract
1 cup cooked rice
1/2 cup raisins (these are optional, Mary)

1.Preheat oven to 350 degrees.
2. Mix ingredients together well in a medium to large bowl.
3. Pour into a baking dish (a x3 recipe fits into a 9x13 pan) that can nest into another dish (I use a broiler pan to next the 9x13 pan in--but you could use a 9x13 pan to nest a 8x8 etc.). Sprinkle with more cinnamon if desired.
4. Place pan in oven, pour enough HOT or boiling water into the outside pan to reach the pudding level as closely as you can without overflowing.
5. Bake 1 hour to 1 1/2 hours, until slightly set in center.
6. Eat warm or cold, with or without milk. Enjoy!
We cook it at night often, and put it in the fridge for morning.