Baked Rice Pudding

This was very good with potential for excellence. It did not state weather or not I should stir during baking so I didn't until the last 15-20 minutes I noticed it was cooking in two distinct layers - rice on bottom, custard on top. So I stirred which made it ugly but definitely improved the flavor (the unstirred rice was pretty much just rice with a bit of sweetness). I did only use 1 /2 cup sugar and that was good for me. I think next time I will do as other recipes state and stir a couple times during the first 20-30 minutes of baking then leave it alone. Also mine was ready (to my liking) at about the 45 minute mark.