OLD FASHIONED RICE CUSTARD

From Rosie

 

1/2 CUP UNCOOKED LONG-GRAIN RICE

4 CUPS MILK, DIVIDED

1/4 CUP BUTTER OR MARGARINE

3 EGGS

3/4 CUP SUGAR

1 TEASPOON VANILLA EXTRACT

1/4 TEASPOON SALT

1/2 TEASPOON GROUND NUTMEG

 

 IN THE TOP OF A DOUBLE BOILER, COMBINE RICE AND 2 CUPS MILK.  COOK, STIRRING OCCASIONALLY.

OVER BOILING WATER UNTIL RICE IS TENDER AND MOST OF THE MILK HAS EVAPORATED, ABOUT 45

MINUTES.  STIR IN BUTTER.  BEAT EGGS; BLEND IN SUGAR, VANILLA, SALT AND REMAINING MILK.  STIR  INTO THE HOT RICE MIXTURE.  POUR INTO A LIGHTLY GREASED 2-QUART CASSEROLE AND TOP WITH NUTMEG.  BAKE @ 350* FOR 50 MINUTES OR UNTIL FIRM.    6-8 SERVINGS