This is a great way to use up any leftover rice that you might have sitting in the fridge from Chinese night three days ago. Very tasty as a dessert or as breakfast.
6 Eggs
1 C. Sugar
2 tsp. Vanilla
4 C. Milk (the more fat the tastier, but you can use skim or 1%)
2 1/2 C. Rice
Preheat oven to 350*. Mix the eggs, sugar, and Vanilla in a 9x13 pan. Add half of the milk to the egg mixture. Mix well. Add the remaining milk and the rice. Mix again.
Place larger baking dish in oven. (11x14 ish) Fill about 1/3 full of very hot water. Place 9x13 pan full of mixture inside the water bath. Bake for 30 minutes and stir. Bake an additional 20-30 minutes until set.
Serve warm with cinnamon 'n' sugar, raisins, or fruit.
This can be made the night before and stored in the fridge overnight for breakfast the next day.
6 Eggs1 C. Sugar
2 tsp. Vanilla
4 C. Milk (the more fat the tastier, but you can use skim or 1%)
2 1/2 C. Rice
Preheat oven to 350*. Mix the eggs, sugar, and Vanilla in a 9x13 pan. Add half of the milk to the egg mixture. Mix well. Add the remaining milk and the rice. Mix again.
Place larger baking dish in oven. (11x14 ish) Fill about 1/3 full of very hot water. Place 9x13 pan full of mixture inside the water bath. Bake for 30 minutes and stir. Bake an additional 20-30 minutes until set.Serve warm with cinnamon 'n' sugar, raisins, or fruit.This can be made the night before and stored in the fridge overnight for breakfast the next day.
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