Rice Pudding

1/2 c. uncooked long grain rice
4 c. milk
1/4 c. butter
3 eggs
3/4 c. granulated sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. nugmeg

In the top of a double boiler, cook together rice and 2 cups of the milk. Cook until rice is tender and most of the water is gone, about 45 minutes, stir occasionally. Add butter - stir in. In a bowl beat the eggs, add sugar, vanilla, salt and remaining milk and mix well. Stir into the hot rice mixture. Pour into a casserole dish and sprinkle with nutmeg. Bake at 350 degrees for 50 minutes, or until firm.

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