6 c. milk
1 c. regular medium grain rice
1/2 c. sugar
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1/4 tsp. ground nutmeg
Raisins if desired

Begin 4 1/2 hours ahead. Mix together milk, rice, sugar, butter and salt in 3 quart saucepan. Over medium heat, heat milk mixture until tiny bubbles form around the edge, stirring mixture 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. To serve, spoon rice pudding into dessert dishes. Sprinkle each with nutmeg. For creamy rice pudding, prepare as above, but omit butter. Refrigerate. In small bowl with mixer at medium speed, beat 1 cup heavy or whipping cream into soft peaks. With rubber spatula, fold cream into pudding.