New England Rice Pudding

This recipe comes from Gladys Taber's Stillmeadow Cook Book.

3 eggs, slightly beaten

1/2 cup sugar

pinch of salt

1/2 tsp. vanilla

3 cups of milk, scalded

3/4 cup of rice, cooked

Cinnamon

Mix the first four ingredients until well blended, then add the milk. Pour into a buttered casserole, then add the rice and stir. Sprinkle with cinnamon.

Set the casserole in a large pan and pour about an inch of hot water around it (in the large pan, not in the casserole). Bake at 350° about 30 minutes until the pudding is set and beginning to brown on top.

Serve warm or cold. It's nice with a little whipped cream on top.