Pomegranate-Horchata Rice Pudding

1 cup cooked jasmine rice6 eggs, beaten1 cup sugar 1/2 teaspoon salt1 teaspoon vanilla extract1 teaspoon grated lemon rind3 cups whole milk2 cups horchata (see note)Seeds from one ripe pomegranateHeat oven to 425 degrees.In a large mixing bowl, mix rice, eggs, sugar, salt, vanilla, lemon rind, milk and horchata; stir well. Pour mixture into a lightly greased shallow baking dish.Place baking dish inside a roasting pan filled with an inch of hot water. Place in oven and bake until a knife inserted in the center will come out clean, about 1 1/2 hours.Spoon rice pudding into serving bowl. Gently stir pomegranate seeds throughout pudding. Serve immediately.Serves six.Cook's note: Look for horchata in the Hispanic aisle of the grocery store.Nutrition values per serving: 461 calories, 9 g fat (4 g saturated), 81 g carbohydrates, 1 g fiber, 13 g protein, 81 mg cholesterol, 320 mg sodium.Chef/owner Greg Salisbury, Rx, Philadelphia.