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

In double boiler combine rice, 4 cups milk and salt. Cook over boiling water, cover and stirring occasionally for 1 hour or until rice is tender.

Preheat oven to 350 degrees. Grease a quart casserole, place in baking pan. In 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.