2/3 c. long grain rice
2 qts. milk
Dash of salt
4 lg. or jumbo eggs
1 c. sugar
2 tsp. vanilla
1/2 tsp. nutmeg
Nutmeg for garnish

Soak the rice in warm water to cover for 1 hour. While rice is soaking, heat milk on low to shorten cooking time. Drain rice and put in milk along with salt. Heat, stir often. Bring to boil, reduce heat and cook slowly for 15 to 20 minutes or until rice is tender. While rice is cooking, beat by hand the eggs, sugar, vanilla and half teaspoon nutmeg; set aside.

After rice has cooked, remove from heat, add egg mixture combining well. Return to heat until mixture comes to slow boil. Pour into large bowl and sprinkle with nutmeg for garnish. Cool 2 hours. Refrigerate.