1/2 c. uncooked rice
3 c. milk
2 tbsp. butter
3 eggs
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. vanilla
Cinnamon sugar

Cook rice following package directions. Spoon into a 6 cup buttered casserole. Scald milk with butter; beat eggs slightly with sugar, salt, nutmeg, and vanilla in medium size bowl. Slowly stir in scalded milk mixture. Strain over rice. Stir well. Sprinkle with cinnamon sugar. Place baking dish in a shallow pan on oven shelf; pour boiling water into pan to depth of 1 inch. Bake at 325 degrees for 50 minutes or until almost set. Custard will set as it cools.