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Ingredients
4 Eggs
3/4 Cup sugar
3 Cups milk
1 Cup heavy cream
2 Teaspoons vanilla
1 1/2 Teaspoons cinnamon
3 Cups cooked, cooled, rice (leftover rice works great!)
1 Cup raisins
Instructions
Preheat oven to 350�F.
Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine. Pour mixture into a greased casserole dish.
Place the filled casserole dish inside a larger, oven-proof dish. Add about 2� of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding have a custard texture.
Bake for 30 minutes. Gently stir. Bake for an additional 30 minutes or until a knife inserted comes out clean. Serve warm.