Cranberry Rice Pudding

1 1/2 cups milk
1 cup hot cooked rice (I used brown rice.)
3 eggs, beaten
1/2 cup honey
1/4 cup dried cranberries (I thought it could have stood a few more.)
1/2 teaspoon almond extract
1/4 teaspoon sea salt
Ground nutmeg for garnish

Combine all ingredients in a large bowl. Pour into greased 1 1/2 quart casserole dish. Cover dish.

Place dish in larger dish and pour hot water into the larger dish until 1/2 way up the side of the smaller casserole dish.

Bake 350 degrees 45 minutes (or until set).

Garnish with nutmeg.