Although Mom used regular sugar and milk, I've since substituted unsweetened vanilla almond milk and use regular Splenda (since my husband is diabetic).
Mom’s 1950's RICE PUDDING
1 cup white rice, uncooked ~ then cook per directions
3 eggs.........................................................1/2 tsp. pure vanilla extract
4 cups milk, any type you like (I use unsweetened vanilla almond or cashew milk)
1/2 cup sugar or regular white Splenda.......1/2 to 1 tsp. cinnamon (as you like)
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Spray a 2-1/2 to 3-qt. casserole dish with non-stick spray (I use buttery) and set aside. Preheat oven to 350.
Cook rice until done. Whisk the eggs in a large bowl, and then whisk in the rest of the other ingredients. Stir in the rice. Put it all into the prepared casserole dish and bake for about an hour (until a knife stuck into the top edge comes out almost clean ~ liquid in the center will set as it cools a little)
Serve warm or cold. Serves about 6-8
NOTE:
This is SOFT & CREAMIER when served warm from the oven ~ but will firm up and be dense after you chill it. You may want to serve it then with milk ~ and can even drizzle some honey or maple syrup on top. TIP: If you want a HEARTY, WARM BREAKFAST on cold mornings, put a big scoop of RICE PUDDING in a bowl ~ pour some milk around it ~ cover lightly with wax paper ~ microwave on HIGH for about 30-45 seconds.