5 eggs
3 1/2 c. milk
3/4 c. sugar
1 tsp. vanilla extract
1 tsp. salt
1 c. cooked rice
Nutmeg (opt.)

Put eggs, milk, sugar, vanilla and salt in medium bowl and beat with wire whisk until well blended. Fold in rice. Pour mixture into 8 (6 ounce) custard cups. Place cups in large electric skillet. Pour water into skillet to come halfway up side of cups. Heat water in skillet at medium setting just to boiling. Cover skillet and turn off heat.

Let custard stand in covered skillet without lifting lid for 15 to 20 minutes. Remove custard cups from skillet. Sprinkle with nutmeg, if desired. Chill in refrigerator until ready to serve. Makes 8 servings.