2 (10 1/2 oz.) cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. onion, grated
3/4 c. milk
About 2 tsp. salt
2 tsp. pepper
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper

In a large bowl, mix soup and mayonnaise until smooth. Add onion and then milk. Season well and add all other ingredients. Cook and drain 1 1/3 cups of rice and add to above mixture. If mixture is dry, add more milk, as this should be moist. Turn into a large, greased, shallow, pan ad sprinkle with paprika. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly.