Rice Pudding

For Scott's birthday, I made him rice pudding.  Better for you than actual cake, and I'm not crazy about custard-y things.  So I know it would be all his.  However, if you're going to make rice pudding, this is the one to make.  It's his mom's recipe, and he used to make it by himself all the time, until I took it over.  It's so easy.  It can be a somewhat healthy dessert or a breakfast food.  I also use more than the called-for amount of rice.  Usually a full cup of cooked rice.  I have an issue with custard-y textures, so the more solid food suspended in the custard, the better.  I've also been thinking about the idea of chocolate rice pudding...

Rice Pudding
1/2 cup -1 cup of cooked rice (I do mine in the rice cooker.  I put in half a cup of uncooked rice and 1 cup of water and just used however much that makes.)
3 eggs
1/3 cup of sugar
pinch of salt
2 1/2 cup of milk
1 t. cinnamon
Freshly grated nutmeg for the top

Pre-heat oven to 350 degrees.  Fill a 9x13 cake pan with warm water (about halfway full).  Baking in a water bath is important; otherwise it will burn.

Whisk together (I do this right in the round Pyrex pan I bake it in) eggs, sugar, salt, milk, cinnamon, and vanilla.  Slowly stir in the cooked rice, getting rid of any clumps.  Grate about 1/2 t. of nutmeg over the top.  Place the glass pan into the cake pan with the water in it.  Bake for about 45 minutes.  Check the middle with a butter knife to see if it's done.  The time always varies for me.