Rice Pudding With Cooked Rice

Gather the ingredients and preheat the oven to 300 F.

In a medium saucepan, heat 2 cups milk and 1 cup leftover cooked rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.

In a separate medium bowl, combine 2 large eggs, 1/4 cup sugar, and 1/2 teaspoon vanilla extract.

Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.

Add 1/2 teaspoon cinnamon and 1/3 cup raisins, stirring just to combine.

Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.

Allow the rice pudding to cool slightly before serving.