Instructions: Adjust rack to center of oven. Preheat oven to 300 F. In a 5- to 6-cup ovenproof casserole, preferably shallow, mix milk, sugar, salt, butter, and the rice which must be measured carefully. (Just a bit too much will make the pudding heavy.) Bake uncovered for 2 hours, stirring occasionally - at least three or four times, or more, if you wish. Add vanilla and raisins or currants. Stir well. Sprinkle a bit of cinnamon and/or nutmeg over the top.

Bake 1 hour longer without stirring, in order to let a "skin" form on top.

Remove from oven. The pudding will sink slightly. Cut around the edge so that the "skin" will sink down with the pudding. Serve while slightly warm, at room temperature, or chilled. Spoon into dessert bowls and pass a pitcher of very cold heavy cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.