Baked Rice Pudding with Cooked Rice

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Grease an 8x8 inch baking dish with 1 tbsp melted unsalted butter.
3. Stir 3 cups cooked white rice and ½ cup raisins together in the baking dish, spreading them evenly across the bottom.
4. In a large mixing bowl, whisk 2 large eggs and ½ cup granulated sugar until the mixture is pale and slightly frothy.
5. Slowly stir in 2 cups whole milk, 1 tsp vanilla extract, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt, ensuring no clumps of cinnamon remain.
6. Pour the custard mixture evenly over the rice and raisins in the baking dish.
7. Bake for 35–40 minutes until the edges are set and golden-brown, but the center still has a slight, custard-like jiggle when shaken.
8. Remove from the oven and let cool before cutting into 6 squares.