3/4 c. long grain white rice
4 1/2 c. milk
1/2 c. sugar
1 tsp. salt
1 tsp. vanilla
1/8 tsp. nutmeg
1 c. heavy cream, whipped
1 can crushed pineapple (8 3/8 oz.), undrained

Cook raw rice, 4 cups milk, the sugar and salt in top of double boiler. Cook over boiling water, stirring occasionally until rice is tender, about 1 1/2 hours. Add more water as needed to bottom of double boiler. Remove from heat. Stir in vanilla, nutmeg, and remaining milk. Refrigerate until well chilled, several hours or overnight. Fold in whipped cream and crushed pineapple. If desired, garnish with additional whipped cream and maraschino cherries.