One of my Mother's favorite ways to use up a bit of left over rice was to bake a rice pudding so this recipe brings back warm memories for me. This rice pudding has a nice creamy custard top with the rice and fruit on the bottom.

1/2 cup cooked rice
3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon Watkins vanilla
1/2 cup raisins
3 1/2 cups milk
Watkins ground nutmeg

In a large bowl, beat eggs, add all other ingredients except nutmeg and mix well. Pour mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg. Place baking dish in a pan of hot water in oven and bake at 300 deg. F for about 1 1/2 hours, or until custard is set.

Variation: Cherry Almond Rice Pudding
I love dried cherries so I came up with this variation, substitute the following ingredients:
1/2 teaspoon Watkins almond extract and 1/2 teaspoon vanilla in place of the vanilla
1/2 cup dried cherries instead of raisins

Tip: insert a knife into the center of the custard, if it comes out clean the custard is set.