Baked Rice Pudding~The Best I have Ever Made.....

This past Sunday afternoon I was in the mood to bake something that would warm the tummy a bit.
I so love Warm Pudding after it has been cooked or baked.
I found myself seriously craving this treat after my Chicken Dinner I made.

I decided on Baked Rice Pudding....
This was a new recipe for me, I had not made rice pudding in a very long while, so I was inclined to try something new.
Recently a gal I have known from Junior High posted on Facebook she made a fresh dish of this sweet custard like pudding.

I asked if she would share her recipe and she so graciously did so..
With the busy Holidays over and giving baking a break, I decided it was time to warm up the oven, again.

So, Sunday was the day I was adding one more "thing" to my day's activities!!Recipe For Baked Rice Pudding

2 cups milk
1/2 cup short-grain rice

In a heavy saucepan, bring 2 cups milk and uncooked rice to a boil. Reduce
heat. Cover and cook until rice is tender (about 15 minutes). Remove from
heat; stir in butter until melted.

1/4 cup butter

3 eggs, beaten
2 cups light cream
1/2 cup sugar
1 tsp vanilla flavoring
1/2 tsp salt
In a mixing bowl, beat eggs; add cream,
sugar, vanilla, and salt. Mix well.
Gradually add rice mixture into egg mixture; stir until blended. Pour into a
10"X6" (or 9"X9") baking dish. Bake at 325* for 25 minutes. Stir well.
Sprinkle with ground nutmeg. Bake an additional 15-20 minutes or until knife in
center comes out clean.

Enjoy this Fabulous Dish, I sure did!!