Everyone just loves baked rice pudding as it is just so reminiscent of childhood, is ridiculously easy to prepare, comforting and delicious. You can serve the rice pudding as is, or for dessert add a drizzle of cream or have it for breakfast accompanied with poached fruit.
Start this recipe the day before to soak the rice. Soaking makes all grains more digestible as it breaks down some of the more problematic proteins and neutralises phytates, which inhibit the absorption of important nutrients including magnesium, calcium and iron.
I often pop a bottom a dish of rice pudding in the bottom of the oven when slow cooking a roast lamb or chicken, a casserole or roast veggies.
You could replace the milk with coconut milk to make the recipe vegan and dairy-free.