Rice Pudding (Gunny’s Best—reprinted by popular demand)
1 Cup long grain rice
1 quart of milk
3/4 cup of sugar
1 teaspoon of salt
Cook rice with cinnamon stick. Remove cinnamon and put rice in a 3-quart casserole. Beat eggs, milk, sugar, and salt. Pour over rice and mix. Pour 2 tablespoons of melted butter on top. Place casserole in a pan of cold water. Bake at 300° for 1 and 1/2 hours. Top casserole with a prepared package of Raspberry Danish Dessert.