Custard Rice Pudding - cooking recipe

Ingredients

1/2 c. uncooked rice
3 c. whole milk
2 Tbsp. butter or margarine
3 eggs
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
nutmeg

Preparation

Cook rice as directed and spoon into buttered baking dish. Scald milk with butter.
Beat eggs slightly with sugar, salt and vanilla.
Slowly stir milk into egg mixture.
Pour over rice. Sprinkle with nutmeg.
Place baking dish in metal cake pan.
Place on oven rack and carefully pour 1-inch boiling water into cake pan.
Bake at 325\u00b0 for 50 minutes.
Good served warm or cold. Refrigerate leftovers.