Source:

Chuck and 1959 cookbook

Serves/Makes:4 servings

Ingredients

• 1 quart (950 ml) milk
• 1/4 cup (60 ml) raw rice
• 1/8 tsp (1 ml) salt
• 1/4 cup (60 ml) sugar
• 1 tsp (5 ml) vanilla
• 1/8 tsp (1 ml) grated nutmeg
• 1/2 cup (125 ml) thin cream

Preparation

• Preheat oven to 275 degrees (125 C.).
• Place first 4 ingredients in double boiler, cover and heat over boiling water until milk scalds.
• Remove from heat, stir in vanilla and nutmeg.
• Turn into a 6 cups (1425 ml) casserole, do not cover.
• Place on middle rack and bake 2 1/2 to 3 hours, stirring with a fork 3 times during the first hour, to keep rice from settling.
• After 1 1/2 hours, stir in the cream.
• Bake until rice is perfectly tender.
• Remove to wire rack to cool.
• Serve warm or cold.

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