1/2 c. rice
5 c. boiling water
1 tsp. salt
2/3 c. sugar
2 c. evaporated milk
1/4 tsp. nutmeg

Cook rice until tender in boiling salted water. Do not drain. Pour into 2 quart pudding pan. Add sugar, milk, and nutmeg. Stir until sugar dissolves. Bake in slow oven 300 degrees for 1 1/2 to 2 hours. Stir twice during first hour. Allow to brown last 1/2 hour.