Baked Rice Pudding

Rice pudding is normally something I make when the weather gets cooler, but to be honest, the weather rarely gets all that cool in Florida. If there's an advantage to the weather always being warm or hot, it's that there's central air conditioning that works VERY well. Things that many people wouldn't dream of cooking in the summer come out of my kitchen in the middle of July all the time. If I'm craving one of my comfort foods and it's 98ºF outside... it's ok! It's only 70ºF inside and I can cook whatever I want :)

1 1/4 cups cooked rice
2 1/2 cups milk
1/2 cup sugar
4 large eggs, lightly beaten
seeds from 1 soaked vanilla bean (or 2 tsp vanilla extract)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup golden raisins

Preheat oven to 325º.

Mix all ingredients together in a medium bowl and then pour into an 8x8" baking dish. Place the smaller dish inside a 9x13" baking dish and place on center rack in the oven. Pour cups of water into the larger pan to create a water bath. Bake 30 minutes.

After 30 minutes, stir pudding and then continue baking 20 more minutes. Remove from oven and allow to cool slightly before serving. Serve warm with homemade whipped cream and another sprinkle of cinnamon.