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Cook in double boiler for approximately 2 hours.
1 c. rice, 1 quart whole milk, 1 c. sugar, and a pinch of salt.
Line large baking bowl with butter. Make a custard using:
1 c. sugar 8-9 eggs
1 pint half and half 1/2 pint whipping cream
pinch of salt 1/4 t. nutmeg
1 t. vanilla
Mix custard with rice and bake in slow oven approximately 2 hours and stir occasionally until it starts to set. Very good with ham and fowls of all kinds.