6 c. milk
1 c. regular rice
1/2 c. fructose or sugar
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1/4 tsp. ground nutmeg

Add milk, rice, fructose, butter and salt in 3 quart saucepan. Cook over medium heat until tiny bubbles form around edge, stirring frequently. Reduce heat to low; cover, simmer 1 hour or until rice is very tender, stirring occasionally. Stir in vanilla. Cover and refrigerate until well chilled, about 3 hours.