Pears With Rice Cream Custard

Preparation : In the top of a double boiler, beat eggs with sugar and salt. Mix in cream of rice. Drain juice from pears and add milk to make 2 cups. Stir into egg mixture. Chill pears. Cook egg mixture over boiling water, stirring constantly, until mixture thickens, about 15 minutes. Turn off heat, cover and lit stand over the hot water 5 minutes. Stir in vanilla. Pour into a serving dish or idividual dishes. Chill. Top chilled custard with pears. If desired, garnish with dollops of red currant or mint jelly. Makes 4 servings.