Old-Fashioned Baked Rice Pudding

4 cups milk

½ tsp. salt

¼ cup sugar

¼ tsp. nutmeg

3 T. uncooked long-grain white rice

Butter a high-sided 2-quart baking dish (I use a soufflé dish); add all of the ingredients and stir to mix.

Bake at 300° for about 3½ hours, stirring every 20 minutes during the first hour. (This helps to keep the rice from settling to the bottom of the baking dish.)

Serves 6 to 8.