Rice Pudding

Louise Pennay

2 eggs (or 4 egg yolks)

2 c milk

1⁄2 c sugar

2 c cooked rice

1⁄4 tsp salt

Mix eggs, sugar, and salt. Scald milk and pour into egg mixture. Mix with rice. Pour into 1 quart casserole and set in pan of water (1” deep). Sprinkle with nutmeg. Bake at 350 or 1 hr and 15 min.