Baked Rice Custard Pudding - cooking recipe

Ingredients

2/3 c. instant rice
2 1/4 c. milk
2 eggs, slightly beaten
2/3 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
1 tsp. vanilla

Preparation

Combine rice and milk in saucepan.
Mix just to moisten rice. Bring quickly to boil over high heat.
Remove from heat.
In a 1 1/2-quart baking dish, mix together eggs, sugar, salt, vanilla and nutmeg.
Add hot rice mixture slowly, mixing well.
Place in pan of hot water.
Bake in moderate oven at 375\u00b0 for 35 minutes, stirring after 10, 15 and 20 minutes of baking. Remove from oven; cool.