1/2 c. uncooked long grain rice
4 c. milk, divided
1/4 c. butter
3 eggs
3/4 c. sugar
1 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. ground nutmeg

In the top of a double boiler, combine rice and 2 cups milk. Cook, stirring occasionally over boiling water until rice is tender and most of the water has evaporated, about 45 minutes. Stir in butter. Beat eggs, blend in sugar, vanilla, salt and remaining milk. Stir into the hot rice mixture. Pour into a lightly greased 2 quart casserole and top with nutmeg. Bake at 350 degrees for 50 minutes or until firm. Yield: 6 to 8 servings.