Dessert, Ma Cusson Kitchen
3 ½ Cups milk, scalded
1/3 cup sugar
¼ cup uncooked, short grain rice
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon butter or margarine
Heat oven to 325F
Combine all ingredients in a greased 1 quart casserole.
Bake about 2 hours.
When pudding has baked about 30 minutes, stir to mix the brown crust that forms back in.
Stir in crust three more times, every 30 minutes (but not at the 2 hour mark).
Serve warm.