Easy Baked Rice Pudding
1 Lg. can evaporated milk
1 Lg. can sweetened condensed milk
1/2 C. white rice
Preheat oven to 300. Stir all ingredients together in an oven proof dish with lid. I use a dutch oven to make mine. Bake for 1 hour 30 minutes, stirring occasionally. Allow to cool. Store in an air tight container in the refrigerator. It will last up to a week.
Note: Do not use Basmati rice (I tried and it doesn't cook all the way through)
(P.S. Every time I went to take a picture, I forgot since I dove right in and devoured each bowl I served myself.)