Recipe - Creamy Rice Pudding

6 cup Milk
1 cup Med grain rice
One half cup Sugar
2 tablespoon Butter
One fourth teaspoon Salt
2 teaspoon Vanilla
One fourth teaspoon Nutmeg

Add rice, milk, sugar, butter and salt in 3quart saucepan. Stir over med.
heat until tiny bubbles form around edges stirring the mixture frequently.
Reduce heat to low. Cover and let simmer one hour or until rice is very
tender, stirring only occassionally.
Stir in vanilla. Cover and refrigerate until well chilled, about 3 hours.
To serve, spoon into desert bowls, sprinkle with nutmeg. FOR CREAMY
PUDDING: Omit butter. Refrigerate pudding. In a small bowl with mixer at
med. speed, beat heavy cream or whipped cream into soft peaks. With rubber
spatula, fold cream into pudding; spoon into dessert bowls, and sprinkle
with nutmeg. RECIPE FROM JENNIFER HOLCOMB, BYTE BUCKET.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini