2 cups cooked short grain rice
2 cups milk
1 tsp vanilla
1 tsp cinnamon (optional)
1/3 to 1/2 cup honey, depending on desired sweetness.
ground nutmeg, for sprinkling
Preheat oven to 300°. And while oven is preheating, place a 9 X 13″ pan half filled with hot water in the oven. You will use this as a water bath for baking the rice pudding.
Whisk milk, eggs, cinnamon and vanilla in a bowl. Add the honey and stir. Honey will not incorporate well.
Stir in the rice and keep gently stirring to blend in the honey.
Pour into a casserole dish that will fit into the 9×13″ pan of water you have warming in the oven. Sprinkle generously with nutmeg.
A Large oven safe bowl or baking dish will work well for baking the rice pudding in the water bath. This serves to keep the rice pudding nice and creamy.
Place the casserole dish into the 9×13 water bath and bake for 45 – 60 min until knife inserted comes out clean. Serve warm or cold.
If you love raisins, by all means add them (or leave them out, as I prefer). You can also add nuts and chopped dates before baking.