Rice Pudding

Rice Pudding:

1 cup uncooked white rice

2 cups water

1/2 tsp salt

2 tsp butter

8 eggs

4 cups milk, heated

1 1/2 cups white sugar

dash of salt

2 tsp vanilla

a dash of nutmeg and a dash of cinnamon

Bring water to a boil and add the rice, 1/2 tsp salt and butter. Stir. Reduce heat and cover. Steam the rice until done, about 20-25 minutes. The rice should be tender. While the rice is steaming, beat eggs slightly; add sugar then the milk. Add vanilla, cooked rice and a dash of salt. Stir all ingredients together. Pour into large pyrex baking dish (9 x 11) and sprinkle with a little nutmeg and cinnamon.

Set the pan into a larger baking pan and add hot water to the BOTTOM pan. This will create a steam bath for the rice pudding. Bake in a 350 degree oven for 45-55 minutes. Bake until the center is firm and an inserted knife into the center comes out clean.