Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Salt |
| ¼ cup | Uncooked rice |
| 2 cups | Boiling water |
| 1 quart | Milk |
| 1 tablespoon | Butter or margarine |
| 3 tablespoons | Sugar |
| 3 tablespoons | Chopped almonds |
| 2 tablespoons | Fresh coconut, grated |
| ⅓ cup | Raisins |
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.