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Rice Omelet

I small cup cold rice 3 eggs 2 tablespoonfuls milk 4 tablespoonfuls cur- I tablespoonful butter rant jelly I scant teaspoonful salt Beat the eggs well without separating, add rice, milk, and salt, stirring them in lightly. Melt the butter in a smooth frying-pan, and when hot pour in the omelet. As it cooks, lift carefully from one side to let the uncooked part run under. When all is creamy, spread with the jelly and fold. Serve on a hot platter. This makes a good luncheon dish.