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servings:

Serves 6-8 This is a great use for leftover cooked rice and the recipe can be easily halved – or doubled – though the baking time will need to be adjusted a little. To cook fresh rice, bring 1 cup rice and 2 cups water to a boil in a medium saucepan, reduce the heat to low, cover and simmer for 15 minutes. Turn off the heat and let sit for 5 minutes.

• 3 cups whole milk
• 1 1/2 cups heavy cream
• 2 cups cooked rice (jasmine, basmati or long grain)
• 4 large eggs
• 3/4 cup sugar
• 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
• 1/2 teaspoon ground cinnamon
• 2/3 cup dried cherries

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