Baked custard with rice recipe

My late father, Leonard Wells, and my mother, Elizabeth, were superb cooks. Dad cooked professionally for many years, first at Gander air base during World War II and then on the Newfoundland Railway. When I was born, Dad was Cook and Manager of the Buchans Hotel. During those years he learned to cook pretty much everything. He didn’t do haute cuisine, but everything he prepared was made with a great deal of love and care. This custard recipe is an example of the kind of homey dessert he loved to make.