Yes, you could cut it into squares.
300 degree oven, rack in center of oven.
In shallow ovenproof casserole put:
4 cups milk (you can experiment with different fat levels; using some half and half produces a most luxurious pudding but I've made it with 1% with excellent results)
3/4 c sugar (I use 7 T vanilla sugar)
pinch of salt
1 T butter (altho recipe calls for 2 T)
3 T uncooked rice--not instant, not converted (I use 5 T)
vanilla extract --I use one tsp
raisins or currants if you like
Mix all except vanilla extract and raisins in shallow ovenproof casserole. Bake uncovered 2 hours, stirring at least 3-4 or more times.
And last two ingredients (vanilla and optional raisins), stir well, sprinkle cinnamon or freshly ground nutmeg on top if desired and bake one more hour without stirring. ( A skin will form on top.)
It's been ages since I made it but I recall that the recipe in my microwave cookbook came out too dry by far and that I read a better one SOMEWHERE. It sounded very wrong - if memory serves, just a quarter cup of rice for a whole quart of milk. But it came out great. If you use sugar in the beginning, it will turn out caramelly and brownish in color. Yummy but odd-looking. Adding the sugar at the end of cooking works fine and maintains the typical white of rice pudding.
Maida Heatter has a recipe much like the one greygarious described for a baked rice pudding. IT IS FANTASTIC. I had to stop making it because I did not want to end up having to buy two adjoining seats on the airplane when I wanted to fly somewhere. It's in her Book of Great Desserts.
I can paraphrase it tomorrow am---let me know if you want me to do that. It calls for 4 cups of milk, 3 T rice (I use 5 T bc I like it a bit thicker), and 12 T sugar (although I only use 7 T), and a few other ingredients. It's baked 3 hours total.
I love making the version in Joy of Cooking. It's not very sweet, and I like the cut-into-squares firm texture. I don't think the recipe calls for raisins, but you could easily add them. I've added all sorts of things to the recipe--usually just cardamom, but I've done all sorts of silly things like adding protein powder, and it's always delicious.
Let me know if you don't have a copy of that book and I'll get the recipe for you.
I make a pared down variation on this rice pudding weekly in the winter and it may suffice.
My substitutions are basically:
-sub skim evaporated milk for the creme fraiche
-sub skim milk for the milk
-halve the sugar
-add handful of currants to the stovetop part of it