1/2 c. rice, cooked according to pkg. directions (not minute rice)
4 beaten eggs, foamy
1/2 c. sugar
1 1/2 tsp. vanilla
1 (12 oz.) can evaporated milk or milnot
1 (12 oz.) can milk

In a 2 quart casserole combine the above ingredients and stir well. Add another "splash" of milk to the top of the casserole. Bake at 350 degrees for 1 hour, uncovered. When a knife comes out clean, pudding casserole is done. Casserole is wonderful served hot, but it can be fixed a day ahead and refrigerated.