2/3 c. long grain rice, picked over if necessary
1 1/2 qt. rich milk
1/2 c. sugar
Dash of salt
Sprinkle of nutmeg
1 c. seedless raisins

Place rice in well buttered baking dish, add 1 quart milk and sugar, stir to dissolve. Bake in slow (325 degree) oven, 1 hour, stirring 3 times with fork. Add remaining milk and bake 1 1/2 hour, stirring twice. Add salt, nutmeg and stir in with raisins. Let bake 30 minutes longer or until brown crust forms. This makes a creamy pudding. For a more creamy pudding cover during baking and cook only until rice is softened. Serve warm or cold. Thickens as it cool. Serves 6.

A rice pudding from Germany.