Yield: 6 servings
|¼ cup||Uncooked rice|
|2 cups||Boiling water|
|1 tablespoon||Butter or margarine|
|3 tablespoons||Chopped almonds|
|2 tablespoons||Fresh coconut, grated|
Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry.
Place rice in well greased 2-quart casserole. Add milk, butter, and sugar.
Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally.
In the last 10 minutes of cooking, add almonds, coconut, and raisins.
Garnish with coconut, if desired. Serve either hot or cold from casserole.
Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959.