Old-Fashioned Rice Custard

Directions

1. 1
   In the top
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   of a double boiler, combine rice and 2 cups milk. Cook,
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   stirring
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   occasionally, over boiling water until rice is tender
5. 5
   and most of the water has evaporated, about 45 minutes. Stir in butter.
6. 6
   Beat eggs; blend in sugar, vanilla, salt and
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   the remaining milk.
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   Stir into the hot rice mixture. Pour into
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   a lightly
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    greased
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    2-quart casserole and top with nutmeg.
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    Bake at 350° for 50 minutes or until firm.
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    Yield:
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    6 to 8 servings.