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Preheat your oven to 325°F.
Lightly grease an 8-inch baking dish or four individual ramekins.
In a medium bowl, whisk together the eggs, honey, vanilla extract, and pinch of salt until well combined and smooth.
Pour in the milk and whisk gently until fully incorporated.
Spread the cooked rice evenly across the bottom of your prepared baking dish (or divide evenly among the ramekins).
Pour the egg-milk mixture over the rice. If desired, lightly dust the top with ground cinnamon, nutmeg, or a little fresh lemon zest.
Place the baking dish inside a larger roasting pan, then pour hot water into the roasting pan until it reaches about halfway up the sides of your baking dish (a water bath ensures a smooth, silky custard).
Bake at 325°F for 40 to 50 minutes (30–35 minutes for individual ramekins), or until the edges are set and the center has a gentle, slight jiggle.
Carefully remove from the water bath and let cool on a wire rack. Serve warm, or chill in the fridge for a couple of hours to enjoy cold!