2 1/2 c. milk
1/2 c. rice (River rice)
1/2 c. sugar
Salt
1/4 stick butter
1 tsp. vanilla
1 egg white, beaten until foamy
Nutmeg

Wash rice well. Drain. Cook with milk on low for 25 minutes. Add salt. Stir often while cooking. Add sugar, butter and vanilla; stir well. Add beaten egg white slowly. Mix well and cook 2-3 minutes more. Pour in serving dishes or one large flat dish. Sprinkle with nutmeg. Makes 4 servings.