Steps: |
| -In a medium saucepan, bring milk to a boil. |
| -Add rice and salt and stir until it begins to boil again, cover, reduce heat and simmer for 40 minutes. |
| -Stir in sugar. |
| -In a large bowl, beat eggs until thick and yellow. |
| -Gradually ladle one-fourth of rice mixture into the eggs while whisking. |
| -Transfer egg mixture back to pan, stirring constantly. |
| -Remove from heat and stir in butter and vanilla. |
| -Lightly butter a 13 x 9-inch pan, pour rice mixture into it and refrigerate for 8 hours. |
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