1 qt. 2% milk
1 qt. skim milk
2/3 c. Carolina River rice
1 c. sugar
1 piece corn oil butter
1 heaping tsp. ground cinnamon
1 tsp. nutmeg
1 c. raisins (optional)

Place dry ingredients into a Pam greased large ironstone bowl or crock-pot liner. With a large wooden spoon mix thoroughly. Add milk. Stir well. Dot with butter. Bake in 350 degree oven, uncovered. Stir frequently during the first 1/2 hour. Take care when removing spoon. The spattered milk will make a smelly mess. bake undisturbed the remaining 90 minutes. The pudding will thicken as it cools on a cooling rack at room temperature. Place in covered container and refrigerate between servings. Rice pudding may be eaten warm or cold.