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Now this is an excellent recipe by BJGourmet!! I love it!!

"Here's a favorite comfort food especially during winter months and excellent way to enjoy leftover cooked rice. If you don't have a source for Jasmine rice, substitute any white long-grain rice but not "instant" or the "boil-in-bag" types."

Baked Cardamom Rice Pudding

4 c milk

3 c cooked Jasmine rice

2/3 c granulated sugar

1/4 tsp salt

3 tbsp unsalted butter

4-oz package cream cheese

2 large eggs

1 tsp vanilla

1 tsp ground cardamom

1/2 tsp ground cinnamon

Combine the milk, rice, sugar, salt and butter in a large saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring frequently to prevent scorching; remove from heat.

Place the eggs in electric food processor and pulse. Add the cut-up cream cheese and process until smooth; add the vanilla and spices and pulse to combine. Whisk the egg mixture into the saucepan.

Transfer to a buttered baking dish and bake uncovered in a 350 preheated oven until center of pudding is 160, usually about 25 minutes. Serve warm or chilled.