1 c. rice
1 qt. milk
1/2 pt. whipping cream
1 sm. can Carnation milk (6 oz.)
3/4 c. sugar
1 3/4 tsp. salt
Butter & nutmeg

Cover rice with water and cook until rice is done. Remove from stove, be sure the mixture is quite soupy, if not add some water so that the kernels are free from one another. Add all the milk, whipping cream, Carnation milk, sugar and salt. Stir all together well. Add chunks of butter all over the top, then sprinkle nutmeg over all. DO NOT STIR AGAIN after you have added the butter and nutmeg. Bake at 350 degrees for 1 1/2 hours.