India Khir Rice Pudding With Almonds

1/2 ts Salt

1/4 c Uncooked rice

2 c Boiling water

1 qt Milk

1 tb Butter or margarine

3 tb Sugar

3 tb Chopped almonds

2 tb Fresh coconut, grated

1/3 c Raisins

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-quart 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.