Rice Flan

Preheat oven to 350°F (175°C). Combine the 4 eggs, 1 cup milk, 1 can (14 ounces) sweetened condensed milk, and 1 teaspoon vanilla extract in a blender.

Blend the wet ingredients until smooth and well combined, about 30 seconds.

Pour the blended mixture into a bowl and stir in the 1 cup cooked rice until evenly distributed.

Prepare a baking dish by lightly coating with butter or cooking spray. Pour the rice and custard mixture into the prepared dish.

Sprinkle the cinnamon-sugar mixture (1 tablespoon sugar combined with 1 teaspoon ground cinnamon) evenly over the top of the flan.

Place the baking dish in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.

Carefully transfer the water bath to the preheated oven and bake for 40-50 minutes, until the flan is set but still slightly jiggly in the center.

Remove from the oven and let cool in the water bath for 10 minutes, then remove the baking dish from the water bath and place on a wire rack.

Refrigerate for at least 2-3 hours or until completely chilled before serving.