1 cup of rice. Cinnamon or nutmeg. 1 cup of sugar. 6 cups of milk. 1 teaspoonful of salt. 1/2 to one cup of stoned raisins.

Blanch the rice and turn into a baking dish; add the other ingredients and bake in a very slow oven three or four hours. Stir two or three times, during the first hour, to keep the raisins from settling to the bottom. Cover with a buttered paper, to keep the top from becoming too brown. If the pudding looks at all dry, add another cup of rich milk fifteen or twenty minutes before taking from the oven. The grains of rice should be whole, each surrounded by a creamy liquid.