Rice Pudding

• 1/2 cup white rice
• 1 1/2 cup water
• 1 tsp. salt
• 2 1/2 cups milk
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• 1/4 tsp. cloves
• 3/4 cup sugar
• 3 beaten eggs

1. Put rice, water, and salt in saucepan and bring to boil over high heat.
2. Turn down low, cover, simmer 14 minutes.
3. Stir in milk and cook uncovered 20 - 30 minutes until all milk is absorbed; do not boil.
4. Stir occasionally.
5. Stir frequently towards end of cooking.
6. Stir in nutmeg, cinnamon, cloves and sugar.
7. Stir some of the hot mixture into eggs.
8. Return mixture to saucepan.
9. Mix well.
10. Pour in greased 1 1/2 qt. glass baking dish.
11. Place dish in a pan of hot water and bake at 300 degrees for 50 - 60 minutes. Pudding stiffens as it cools.
12. Sift 2 tsp. of powdered sugar on top (if desired).
13. Serve warm.
14. Serves:
15. 6 - 8.

white rice, water, salt, milk, nutmeg, cinnamon, cloves, sugar, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=118244 (may not work)