Rice Pudding

Directions

1. 1
   Cook rice until tender.
2. 2
   Put rice in a greased 1 1/2-quart casserole.
3. 3
   Scald milk.
4. 4
   Mix sugar, salt and butter into the milk. Slowly pour some of the milk mixture into the beaten eggs.
5. 5
   Add rest of milk mixture.
6. 6
   Pour over rice and bake in a pan of hot water for 1 hour at 325° to 350°.
7. 7
   The secret is to beat the eggs slightly.
8. 8
   More custard that way.