Karen, I hope this recipe is what you want. Kel

Baked Rice Pudding
Yield: 9 servings

Vegetable cooking spray
1/2 cup Short-grain rice; uncooked
3/4 cup Sugar
4 1/2 cups Skim milk
12 oz Evaporated skim milk; canned
1 ts Vanilla extract
1 tb Cornstarch
1/4 tsp Grated nutmeg
1/4 tsp Ground cinnamon
1 pinch Salt; optional
1/2 cup Raisins; optional

Preheat oven to 300F degrees. Sprinkle rice over the bottom of a two-to-three quart ovenproof baking dish. Add sugar, fresh and evaporated skim milk, and vanilla to rice, stirring well to combine.

Sprinkle cornstarch over milk a teaspoon at a time, stirring well to dissolve after each addition. Stir in nutmeg, cinnamon and salt.
Bake one hour, stirring every 20 minutes to prevent rice from sticking to bottom of dish.

Increase heat to 350 degrees. Stir in raisins if using and bake an additional 45 minutes to an hour continuing to stir after every 15 to 20 minutes. Serve hot, warm or cover and refrigerate to serve cold.