1/3 c. raw regular rice
5 c. milk
1 tsp. salt
3 eggs
3/4 c. sugar
1 1/2 tsp. vanilla

In a double boiler, combine rice, 4 cups milk and salt. Cook over boiling water; cover and stir occasionally, for one hour or until rice is tender.

Preheat oven to 350 degrees. Grease a 2 quart casserole, place in baking pan. In a large bowl, combine eggs, sugar, vanilla, and remaining milk. Beat until blended. Gradually stir in hot rice mixture. Pour into prepared casserole. Pour hot water to 1" depth around casserole. Bake, uncovered 60 to 65 minutes until custard leaves the edge of the dish.