I was looking through a very old Betty Crocker cook book of mine and remember how I used to make this custard rice pudding often. I prefer the custard version to the creamy one but make both. I altered it by adding a few more eggs to the recipe and used a smaller 13 x9 baking dish. I love how the custard rises to the top. Note: If you like sweet increase sugar to 1 cup..
6 eggs beaten thoroughly
3/4 to 1 cup sugar
3 cups whole milk
2 1/4 cups cooked rice
1 tsp. vanilla
sprinkle of cinnamon on top before baking
Heat oven to 350 degrees. Butter a 13 x9 inch baking dish . Spread cooked rice on bottom of baking dish.. Beat eggs and sugar, add milk, pinch of salt and vanilla. Whisk to combine. Pour slowly over rice. Place baking dish in a pan of hot water and bake approximately one hour or until knife inserted in center comes out clean.
Happy Baking and Cooking from my kitchen to yours,