1/3 c  Rice
2 tb Butter
4 c  Milk
3 tb Sugar
1/8 ts Salt
Nutmeg

Wash the rice in several changes of cold water. Drain the grains &
dry them between sheets of paper toweling. In a heavy 1-1/2-quart
casserole melt the butter over low heat. Add the rice & heat it,
stirring constantly until the grains whiten. Do not let them brown.
In a saucepan combine the milk with the sugar & salt, & scald it. Add
it to the rice, stirring just long enough to blend. Let the milk
bubble for a few seconds. Remove the casserole from the heat &
sprinkle the top of the rice & milk with nutmeg. Cover the container
securely & set it in an oven preheated to 250 degrees. Bake the
pudding for 1-1/2 hours, or until it is firm & the grains of rice are
very soft. Serve warm or cold.