2/3 c. rice
2 qts. rich milk
2/3 c. sugar
1/4 tsp. salt
1 c. seedless raisins (optional)
1 tsp. vanilla
3 drops lemon extract (optional)

Wash rice and place in large baking pan or dish. Add milk, sugar, salt, and raisins (if used) and stir until sugar is dissolved. Bake in slow oven (325 degrees) about 2 hours or until rice is very tender. A brown scum forms over the pudding from time to time and this is repeatedly stirred under (every 15 minutes for 45 minutes) this giving the creamed - like flavor. Add vanilla and lemon extract (if used) the last time the pudding is stirred. Allow last scum to remain over pudding when cooking. A rich creamy consistency makes cream or other topping unnecessary. Serve warm or cold. Serves 6-8. Can serve with a cream-whip topping.