Custard Rice Pudding - cooking recipe

Ingredients

1 c. uncooked rice
1 qt. milk
6 eggs
1/2 c. sugar
1/3 tsp. salt
1 tsp. vanilla
1 tsp. almond

Preparation

Cook rice in 1 quart slightly salted water for 20 minutes. Drain and place in a 2-quart casserole.
Add other ingredients. Beat with eggbeater only until blended.
Bake at 350\u00b0 for 1 1/4 hours or until knife comes out clean.