Cinnamon Jasmine Rice Pudding - cooking recipe

Ingredients

2 cups cooked rice (use short grain Jasmine rice)
Place in bowl
2 eggs, well beaten
7 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups whole milk
1/2 cup seedless raisins or 1/2 cup chopped dates
3/4 teaspoon cinnamon
1 (1/2 pint) container whole cream

Preparation

PREHEAT OVEN: 350F Degrees.
Place in saucepan 2 1/2 cups water.
Bring water to a boil and add 1 cup of the Jasmine Rice.
Reduce heat and simmer for about 20 minutes.
Rice should be almost dry.
Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
Pour into a greased 1 quart casserole.
Sprinkle cinnamon over top of rice.
Bake in oven for about 40 minutes.
(Check pudding in 35 minutes).
Pudding should not be dry (moisture should show in the middle of pudding).
Take out of oven and allow to sit about 15 minutes.
Serve warm with a little of the whole cream.