My Mother's Rice Pudding

Dan-Amer #1's Note:

I think this recipe came originally from Wales via an uncle who was Welsh and married to my mother's sister. You must use old fashioned long cooking rice or the dish will not work. My mother said it was good to bake at same time you were slow roasting a roast. You will note this dish does not contain eggs,

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 1 pudding

• 1 quart milk
• 1/3 cup well-washed long cooking rice
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg

Directions:

1. Heat the milk, sugar, rice, and salt to the boiling point in a saucepan. Pour into a buttered baking dish and sprinkle with the nutmeg. Place in a preheated 325 F oven and cook for 2 hours, stirring about every 15 minutes, finally letting it brown on top.