ravishing rice pudding

While making rice pudding yesterday, my thoughts were as follows:

1) Why do we have so many bags of lentils in our cupboard? Does anyone even like lentils?
2) Oh, here's another bag of rice that has less than a quarter cup left.
3) No, but seriously, this is a lot of lentils.

(So maybe the lesson here is that I should learn to make lentil pudding? Hmmm, somehow it doesn't have quite the same ring...)

Anyway, I haven't posted a recipe in forever- mostly because I haven't baked anything in forever. However, today I decided to make rice pudding... because you know, my diet of the past few days has included bread, fajitas, cereal and more bread... so might as well stick another carb into the mix, right?

Zia's Rice Pudding (adapted from this recipe)

4 cups (soy/almond/regular... whatever you have in the fridge) milk

1/4 cup milk powder (for extra creaminess)

2/3 cup Arborio rice (or any kind, again: this is just what works best and makes it super creamy!)

1/2 cup honey (sugar also works) 

Cinnamon to taste

1 tablespoon vanilla

Preheat the oven to 350. Mix all ingredients in a oven-safe bowl (yes, it looks like there's not enough rice- that's normal), and put in oven.

Before cooking:

(It looks like a lunar landing...) Remove and stir every 20 minutes or so.

Partially cooked:

It'll take 2-3 hours to bake (so don't make it when you're hungry already!) and when it's done it should look something like this...

And done:

(Note that this one has a little bit of a skin on top, because someone -coughmymothercough- didn't stir it after I left to slave my legs off at work. It was, however, still delicious, as evidenced by the fact that a photo was taken only after half was eaten.) Top with milk or cream, and enjoy!