Wash the rice in several changes of cold water. Drain the grains & dry them between sheets of paper toweling. In a heavy 1-½-quart casserole melt the butter over low heat. Add the rice & heat it, stirring constantly until the grains whiten. Do not let them brown.
In a saucepan combine the milk with the sugar & salt, & scald it. Add it to the rice, stirring just long enough to blend. Let the milk bubble for a few seconds. Remove the casserole from the heat & sprinkle the top of the rice & milk with nutmeg. Cover the container securely & set it in an oven preheated to 250 degrees. Bake the pudding for 1-½ hours, or until it is firm & the grains of rice are very soft. Serve warm or cold.
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