I couldn’t decide whether to title this rice pudding or rice custard, so I just named it both. One thing I do know, is that it is good! This is an adaptation from Paula Deen’s baked rice pudding (God rest her soul wherever she is at). I’ve had many versions of a rice pudding, with some being dry, too much rice, etc., but as I am a creamy, custard type of girl, I fell in love with the nice custard layer that develops on top of the pudding once it bakes. They key to this recipe is definitely a water bath for the rice pudding to cook in. You’ll know it’s done when you can see a slight jiggle when you shake the dish (let’s just hope this doesn’t cause too much jiggle on my thighs…Lol!). You probably see the cinnamon stick peeping out. I threw one in to add a deeper element of cinnamon to the dish, and because I think it looks “purty.” See you in a few when it’s done. I’ll be waiting up for this one.