Ingredients
- 1 qt milk
- 2 c boiling water
- 3/8 c raisins
- 3 tb sugar
- 1/4 c rice (uncooked)
- 3 tb almonds (chopped)
- 1 tb butter
- 2 tb coconut (fresh)
- 1/2 ts salt
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.