Old-Fashioned Rice Pudding

• 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

1. Preheat oven to 275 degrees (125 C.).
2. Place first 4 ingredients in double boiler, cover and heat over boiling water until milk scalds.
3. Remove from heat, stir in vanilla and nutmeg.
4. Turn into a 6 cups (1425 ml) casserole, do not cover.
5. 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.
6. After 1 1/2 hours, stir in the cream.
7. Bake until rice is perfectly tender.
8. Remove to wire rack to cool.
9. Serve warm or cold.

milk, rice, salt, sugar, vanilla, nutmeg, thin cream

Taken from online-cookbook.com/goto/cook/rpage/000735 (may not work)