Barbara's Rice Pudding

Rice pudding - the paragon of comfort food. It's also a really good way to use up leftover rice and works well with most varieties. Try adding chopped dried apricots instead of raisins, substituting coconut or soy milk for some or all of the milk, or my favorite; add a tablespoon or two of cardamom along with the listed spices for breakfast or dessert.

3/4 cup cooked rice

3 eggs, beaten

1/2 cup sugar

1/4 teaspoon salt

2 cups milk

sprinkling of cinnamon or nutmeg

1/2 cup raisins (if desired)

Make a mixtures of the eggs, sugar and salt. Add milk. Add rice (and raisins, if using) to mixture and place in casserole dish. Sprinkle with cinnamon or nutmeg. Bake at 350 degrees for 30 minutes or until set.