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Old fashioned creamy rice pudding.
1 tablespoon uncooked
rice, 1 quart milk.
1 teaspoon salt.
⅓ cup sugar.
⅓ teaspoon nutmeg or
cinnamon.
Wash the rice, add the
other ingredients, pour
the mixture into a
good sized baking dish
and cook in the oven
slowly for about two
or three hours stirring
it frequently. If allowed
to cook slowly, the
milk thickens to a
creamy consistency and
the rice swells to
several times its original
size. If double the
quantity of rice is used