Rice Pudding - cooking recipe

Ingredients

1/2 c. raw rice
1 qt. milk
6 eggs, slightly beaten
1 tsp. salt
3/4 c. sugar
1/4 stick butter
sprinkle of cinnamon (on top, if desired)

Preparation

Cook rice until tender.
Put rice in a greased 1 1/2-quart casserole.
Scald milk.
Mix sugar, salt and butter into the milk. Slowly pour some of the milk mixture into the beaten eggs.
Add rest of milk mixture.
Pour over rice and bake in a pan of hot water for 1 hour at 325\u00b0 to 350\u00b0.
The secret is to beat the eggs slightly.
More custard that way.