Make pudding with bottom half creamy rice and top half smooth baked custard. Serve cold or hot.

5 c. milk (4 hot, 1 cold)
1/2 c. sugar
1/2 tsp. salt
1/2 c. rice
1 tsp. vanilla

Mix in saucepan sugar, salt and 4 cups milk. Bring to boiling point. Wash rice and add gradually to boiling milk, stirring constantly while adding (be careful milk does not boil over). Allow rice to simmer very slowly. Cover saucepan. Slowly simmer until rice is tender.

Takes 2 hours in double boiler, 1 hour over slow open flame. Watch rice does not stick especially towards end of cooking when all milk is absorbed. Then turn it into a buttered deep 9 inch pudding dish and add vanilla and 1 cup cold milk. Stir to mix thoroughly. Allow to stand while making custard.

CUSTARD:

3 c. milk
1/3 c. sugar
1 tsp. vanilla
4 eggs
1/4 tsp. salt

Make as baked custard. Pour through strainer on top of rice. Then bake in pan of water and test if done.