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Rice Pudding

1½ lb. (1 heaping cup) rice 2 quarts (8 cups) milk 1/2 lb. (I cup) sugar I teaspoonful salt 2 heaping tablespoonfuls (2 ozs.) butter 1/4 teaspoonful grated nutmeg I teaspoonful rose extract Wash the rice and soak it in one quart of the milk for one hour. Add the rest of the milk, the sugar, salt, butter, nutmeg, and rose extract. Turn into a buttered earthenware dish and bake slowly for two hours.