Ingredients
- 950 ml milk
- 475 ml boiling water
- 55 gr raisins
- 38 gr sugar
- 30 gr rice (uncooked)
- 24 gr almonds (chopped)
- 14 gr butter
- 10 gr coconut (fresh)
- 1 gr 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 litre 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.