1/3 c. raw white rice
5 c. milk
1 tsp. salt
3 eggs
3/4 c. sugar
1 1/2 tsp. vanilla

In top of double boiler, combine rice, 4 cups milk and the salt. Cook over boiling water, covered, stirring occasionally, about 1 hour or until rice is tender.

Preheat oven to 350 degrees. Grease a 2 quart casserole, place in another pan which containers warm water. In a large bowl, combine eggs, sugar, vanilla, and the remaining 1 cup of milk and beat until just blended. Gradually stir in the hot rice mixture.

Pour into the prepared casserole (water in dish surrounding casserole should be about 1 inch deep). Bake, uncovered, 50-60 minutes or until inserted knife comes out clean. Remove from hot water dish to wire rack. Refrigerate or serve warm, as desired.