3/4 c. rice, uncooked
16 oz. milk
1 can Carnation condensed milk
1 can Carnation evaporated milk
1/2 c. coconut
3 tbsp. chopped nuts

Wash rice in cold water; rinse and boil in a saucepan with enough water to make the rice mushy and completely cooked and soft. With a beater/mixer mix rice (soft and mushy) and the rest of the ingredients except nuts and coconut. Beat until mixed well. Test it if less sweet, add some sugar. Pour mixture in other saucepan. Simmer it for 1/2 hour and then add coconut. Mix well with a spoon. Let it simmer for 1 hour at low heat. Make sure it does not stick to the saucepan.

When it has a consistency of salad dressing pour it in the bowl; let it cool and sprinkle chopped nuts over it. Enough for 6-8 people.