1 cup uncooked rice
1 1/2 quarts milk
1 tsp. salt
1/4 cup nutmeg
1 1/2 tsp. vanilla
1/4 tsp. cinnamon
3/4 cup sugar
1 egg, well beaten
2 tbsp. butter, melted

Mix milk, salt and rice in a sauce pan. Bring to a slow boil and cook uncovered over low heat for 20 minutes. Season with nutmeg, vanilla, cinnamon and sugar. Add the egg and butter. Mix well. Pour into a baking dish and brown lightly under the broiler for 1 minute watching carefully. Allow to cool and chill throughly before serving.

Note: This traditional dessert may be kept for a week in the refrigerator. The tricky part of this recipe is the addition of the egg. Be sure that it is extremely well beaten and stir constantly as you add it to the pudding.