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

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