Old Time Rice Pudding

This is an unexpectedly delicious rice pudding, due to the caramelization  of the milk and sugar.  It's from the Better Homes and Gardens Cookbook when I was a bride.  Use any kind of rice in the pantry.  Milk should be whole milk or 2%.  You can use  2/3 cup of brown sugar instead of the white sugar, grated orange rind instead of lemon, cinnamon or cardamon instead of nutmeg, and golden raisins or currants instead of dark raisins.  This is known as "making do" and it can yield some delicious surprises.  The first hour requires a bit of stirring, but after that the oven does its work.  Serve with heavy cream for a real treat.

Old-time Rice Pudding

1/2 cup rice
 4 cups milk
1/2 cup sugar
1/2 t. salt
1 t. grated lemon peel
1/4 t. nutmet
1/2 cup seeded raisins.

Note:  t. = teaspoon

Combine rice, milk, sugar, and salt; pour into greased 11/2 -qurt baking dish.  Bake in slow oven (350 degrees F.) for 1  hour, stirring several time.
Add lemon peel, nutmeg, and raisins; continue baking 2 to 21/2 hours.  Makes 6 servings.