Rice Pudding

My mom used to make rice pudding in the crock-pot growing up. We always ate it for breakfast with jam and milk on it, but I guess it's a desert. This is an oven recipe I found that I usually make when I have left over rice from dinner. I figure it's a good high calorie, high protein breakfast for Eleanor. She and Gregory love it.

Rice Pudding

1 1/2 cups milk

3 eggs

1/3 cup sugar (I used 3 T sugar and 2 T agave, sometimes I just put in 1/4 c agave instead)

1 teaspoon vanilla

1 cup cooked rice

1/2 cup raisins (I usually put these in, but didn't have them today)

Cinnamon

Beat eggs slightly, add milk and vanilla. Stir in rice and raisins. (I usually just mix it in the dish I bake it in. One less thing to wash.) Sprinkle with cinnamon if you like.

Put 1 1/2 quart baking dish in a 9x13 glass dish and place in pre-heated oven. Fill 9x13 with 1" boiling water. Bake at 325 for 30 min. Pull out oven rack and stir pudding. Replace and bake 20-30 min more until middle is set.