Tammy's rice pudding recipe - AKA the only reason I can stand winter

2 1/2 cups cooked white rice (for some reason, cold rice works best so I usually plan ahead and make extra rice for dinner the night before)
1 cup sugar
2 tsp. cinnamon
2 eggs
1 can sweetened condensed milk (you can use fat free if you like)
1/2 cup butter, melted (1 stick - yep, the whole thing)
4 1/2 cups milk (you can use skim if you like)

Preheat oven to 350 degrees. In a 9 X 13 baking pan (I think glass/ pyrex work best), arrange the rice so it is evenly spread throughout the pan. In a separate bowl, combine cinnamon and sugar. Then beat in the eggs until well incorporated. Next mix in the sweetened condensed milk. Finally, mix in the melted butter and milk. Pour the entire mixture over the rice. Bake for 1 hour.

2 hints:

1 - this has a tendency to boil over so I ALWAYS put a cookie sheet in my oven while it cooks. I love the smell of rice pudding cooking. I do not love the smell of spilled milk/ sugar/ cinnamon on my oven floor burning while I bake dinner the next day so go ahead and avoid that by putting a cookie sheet under your pan.

2 - If you are like me and like your rice pudding more soupy, watch it carefully while it's baking. Give it a little tap at around 45 minutes to see if it's setting up too much. If you forget and it comes out drier than you'd like, you can always pour some milk on top to moisten it up. If you're like Adam and like it more cakey, about 1 hour should get you there.

This is a recipe I actually made up all by myself which almost never happens. Hope you love it as much as we do!