1/2 c. uncooked rice
3 c. low fat milk
2 tbsp. butter
3 eggs
1/2 c. sugar
1/2 tsp. salt
1/8 tsp. nutmeg
1 tsp. vanilla
Cinnamon - sugar

Cook rice, spoon into buttered 6 cup casserole. Scald milk with butter in small saucepan. Beat eggs slightly with sugar, salt, nutmeg and vanilla in mixing bowl. Slowly stir in scalded milk mixture. Strain over rice; stir well. Sprinkle lightly with cinnamon sugar. Place casserole in shallow pan on oven shelf. Pour boiling water into pan on oven shelf to depth of 1". Bake in slow, 325 degree, oven 50 minutes, or until almost set, but still soft in center. (Custard will set as it cools.) Serve warm or chilled.