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Rice Pudding

5 cups milk 1/2 cup rice 1/2 teaspoon salt 1/3 cup sugar Grated rind of 1/2 lemon Wash the rice, mix ingredients, and pour into a buttered dish. Bake three hours in a very slow oven, stirring three times during the first hour to prevent rice from settling. Should not brown the first hour. Stir at the end of the second hour. The milk should be like thin cream. If this pudding is to be served quickly use four cups of milk instead of five, but it is better to use five and cook longer. Serve with preserves.