Brown-Rice Pudding

1/2 cup sugar
1/2 cup nonfat dry milk
1/4 teaspoon salt
2 1/2 cups milk
2 eggs
1/2 teaspoon vanilla
2 cups cooked brown rice
1/2 cup raisins or chopped dates
nutmeg to taste

In a large bowl stir together sugar, dry milk and salt. Add milk, eggs and vanilla; beat well with fork. Stir in rice and raisins. Turn into greased 1 1/2-quart casserole. Sprinkle with nutmeg. Bake in preheated 325-degree oven 15 minutes. Stir, then bake 35 minutes longer or until milk is absorbed. Serve slightly warm or chilled.

Makes 4 to 6 servings.

[Magazine clipping.]