1/3 c. uncooked rice
4 c. milk, scalded
1/4 tsp. salt
1/4 c. sugar
2 tbsp. butter

Combine all ingredients in a flat baking dish (6 1/2" x 10 1/2" x 1 3/4") and place in a slow oven (300 degrees) and bake for 1 1/2 hours, or until rice is perfectly tender and pudding is thick and creamy, not dry. Stir every 15 minutes with a fork, carefully turning under the brown top and scraping the edges down. Serve hot or cold. 5 servings.