BAKED RICE CUSTARD PUDDING

4 c. milk
2/3 c. rice
1/4 c. butter
3 large eggs
2/3 c. sugar
1 tsp salt
1 tsp. vanilla
½ tsp. nutmeg
Cinnamon

Bring 2 cups milk and rice to boil over med-high heat, stirring constantly. Reduce heat to low. Cover and cook about 15 minutes or until rice is tender, stir occasionally. Remove from heat and stir in butter until melted, set aside. Beat eggs well adding sugar and salt. Stir in 2 cups milk and vanilla in to egg mixture. Add the rice mixture to the egg mixture. Pour into greased Cake pan . Bake at 325 degrees for 30 minutes. Remove from oven and stir well. Sprinkle with cinnamon and bake 15 minutes more until knife inserted in center comes out clean. If desired, serve warm with cream or milk.