Boil rice in double boiler in milk enough to keep grains from sticking, season with a little salt and vanilla. Egg Custard:

Two eggs to one pint milk, sugar to sweeten, cook. Pile rice in center of dish and pour custard around, and garnish with whipped cream. Be sure and pour all milk from rice before serving. - Mrs. John Juhl, Williams, Ariz.

Rice Pudding

Cook one-fourth cupful rice in one pint milk and one-half pint water, with one tablespoonful butter, one-half teaspoon salt, one teaspoon sugar. When cooked and cold, add one pint sweet milk, one tablespoonful white flour, two tablespoonful sugar, two eggs well beaten, pinch nutmeg. Bake slowly in dish setting in water. Serve with cream and sugar. - Mrs. Chas. Newberg, Williams, Ariz.

Creamed Rice Pudding

Two tablespoons rice, one quart milk, one-fourth cup sugar, pinch salt, flavoring to taste. Bake two hours in moderate oven in covered dish. Serve with cream. - Mrs. Montgomery, Williams, Ariz.