Rice Pudding

Cook two cups of raw rice in a pot on the stovetop until done (according to package instructions), then take the pot off the heat, remove the lid, and let the rice cool.

While rice cools, preheat the oven to 350F.

Combine remaining ingredients in a 2 quart casserole dish. I like to beat the sugar and cinnamon into the eggs before adding the milk, as I think it helps them dissolve and integrate better.

When all remaining ingredients are well mixed, carefully add the cooled, cooked rice and stir gently to combine.

Place the casserole dish into another larger, shallow dish (I use a glass pie plate) and fill the shallow dish about halfway up with hot water. Put both dishes into the oven and cook, uncovered, for 45-60 minutes, or until custard is just set. Remove from oven. Cool. Consume.