To prepare the recipe, grease a 9-inch glass casserole dish, and preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, add 1 cup cooked rice, 2 1/2 cups milk, 3/4 cups sugar, 3/4 cups raisins and 1 teaspoon vanilla extract. Lightly beat three large eggs to add to the mixture, and toss in 1/4 teaspoon salt. Place the greased baking dish into a larger pan, pouring water into the outer pan to a 1 inch depth. Spoon the rice mixture into the baking dish, and bake it for one and a half hours or until the dish is set and the top is lightly browned.
Combine 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg in a small dish, and sift the mixture over the rice pudding. Let the dish cool slightly before cutting the pudding into squares. The recipe yields approximately six servings. For a unique variation, mix or replace the raisins with dried cranberries, or use an alternative plant milk such as coconut or soy milk to make the pudding suitable for lactose-intolerant guests.Learn more about Desserts