[WendyMichelle]

I've never made a rice pudding starting with uncooked rice. I just use leftover (planned over?) rice. So, my recipe does not have any measures for the ingredients since I go by whatever amount of rice I have cooked. Preheat your oven to 350 degrees. Put some butter or margarine (not spread-too much water in it) into the pan and let it melt. Don't be stingy with it as you will need some to stay in your pan to grease it & some to add to your rice. I add sugar, eggs (at least 2 large. Mine are various sizes since my hens haven't mastered the fine art of just laying large eggs.) The eggs are what makes it 'set up', cinnamon, nutmeg or allspice or a little of each, whatever your family likes, vanilla or other flavoring, milk enough to make it a little liquidy & some of the melted butter. You will need to mix this, by hand not a mixer, as you are adding the ingredients so you can get an idea of how much milk will be needed. This will set up as it's baking with a sort of custard texture. I have made this for so many years that I don't even think about the how much, just the what's next. It's sort of like making bread, you just get to know the texture & appearance. Sometimes I use raisins, chocolate chips or pecans, depending on what I have on hand and sounds good at the time. I have even added cocoa powder to it for a chocolate pudding. Bake it until it is set in the center. Check this by inserting a table knife into the center, it should come out clean. A silver knife works better than a stainless one. Serve warm or cold. You can make a sauce to go on it.
Can you tell that I cook a lot by guess & by golly? My kids loved this when they were growing up and it sure helped with having a dessert that I could control the amount of sugar and use up left overs. This was well before microwaves for reheating thngs. If this hasn't confused you enough let me know & I'll try to do better.
Sorry to be so long winded. I didn't intend to write a book.

I am gonna try this 4 sure!!! Thank u 4 sharing this w me!!