4 tablespoons rice

4 tablespoons sugar

Nutmeg

1 quart milk

Mixing bowl Strainer or sieve Enamel baking dish

Take 4 tablespoonfuls of rice, pick out all the specks and dried kernels and wash it by putting it in a strainer or sieve and letting clean, cold water run over it.

Put the washed rice into a bowl, and add 4 tablespoonfuls of granulated sugar.

Pour over the rice 1 quart of good milk.

Turn the mixture into a baking dish. The pudding will be creamier if you use an enameled metal one, but you can use china.

Grate over the top some nutmeg, and set the dish in a moderate oven.

Cook for about 2 hours. From time to time as the pudding begins to get brown on top, stir down the top crust. Do this twice. When the rice is thoroughly soft it is done.

Rice pudding is better served quite cold.

If you like raisins, get some of the seedless kind, measure about 2 tablespoonfuls and soak them in boiling water for 5 minutes. Drain off the water and stir them into the pudding before you put it into the oven.