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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)
Method
- 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° to 350°.
- The secret is to beat the eggs slightly.
- More custard that way.
