Baked Rice Custard
2 cups cold cooked rice
2 cups full-cream milk
1/4 cup castor sugar
1 tsp. vanilla essence
Grease a 4-cup oven proof dish.
Place rice in base of dish.
Whisk eggs, sugar, milk and vanilla. Pour over rice. Sprinkle with cinnamon.
Place dish into a larger baking dish. Add enough water to baking dish to come halfway up sides of oven-proof dish.
Bake in a moderate 180 degree C. or 350 degree F. oven for 1 hour until firm.
Remove from baking dish and serve with cream or ice cream.
Left-over rice for this dish should have been refrigerated as soon as cooked. Cooked rice also freezes well.