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Cream Rice Pudding

3 tablespoons rice

½ teaspoon salt

1 tablespoon sugar

½ teaspoon cinnamon or nut- 1 quart milk meg

Wash the rice thoroughly, add the other ingredients and pour into a greased baking-dish. Bake for three hours in a slow oven, stirring several times during the first hour. The mixture should not boil. Serve either hot or cold.

This is the old-fashioned creamy pudding which has such a delicious flavor because of the long slow cooking. One-half cup of raisins may be added, if desired.