Rice Custard

1. 1

   Preheat oven to 300 degrees F.

2. 2

   In a two-quart casserole, with wire whisk or fork, beat eggs slightly; stir in next six ingredients; sprinkle with nutmeg.

3. 3

   Set casserole in baking pan; place on oven rack; fill pan halfway up with boiling water.

4. 4

   Bake one hour and 25 minutes, stirring once after first 30 minutes.

5. 5

   (To avoid breaking top, lower spoon down side of pudding; stir gently back and forth along bottom of casserole.)

6. 6

   When custard is done, knife inserted in centre will come out clean.

7. 7

   Serve warm or cool with half-and-half.

No additional tips available.