Instructions
1. Stir rice and salt into boiling water in 3-quart saucepan. Cover tightly and cook over low heat until water is absorbed, about 28 to 30 minutes.
2. Put milk in saucepan and cook until it begins to scald (small bubbles will form around edge of saucepan). Combine eggs, sugar, salt, and vanilla, and whisk slowly into milk. Cook mixture approx. 5 minutes until creamy
3. Slowly stir rice mixture into egg mixture. Pour into greased 1-1/2-quart casserole.
4. Sprinkle with nutmeg or cinnamon if desired.
5. Place in pan containing 1 inch hot water. Bake in 350F oven 45 to 50 minutes or until a knife inserted comes out clean.
6. Serve warm or chilled, plain or with cream.
