4 cups (1 quart) milk (I use skim)
3 tbsp. uncooked rice (not converted)
1/4 cup sugar
1/4 cup raisins, softened in hot water if needed
ground nutmeg

Preheat oven to 300°F.

In a lightly buttered 2-quart casserole, combine milk, rice, sugar and salt.

Bake, uncovered for 2 hours, stirring every 30 minutes, adding raisins during the last 30 minutes of baking.

Stir in surface crust. As rice stands, it will absorb milk remaining in casserole. Sprinkle with nutmeg.

Serve warm or chilled. Add additional milk if desired.