Rice Pudding
2 quarts milk 1/2 teaspoon salt 2/3 cup rice 2/3 cup sugar Grated nutmeg or cinnamon Wash the rice; mix with half the milk and the salt and sugar and pour into a buttered pudding dish. Bake for several hours in a slow oven, stirring frequently and adding the rest of the milk. When the last milk is added, grate nutmeg over the top and let the pudding brown.
A cup of seeded or seedless raisins may be baked in the pudding if desired. 2 cups hot milk Pinch of salt