---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts
       Yield: 10 servings
       6 c  Milk
       1 c  Med grain rice
     1/2 c  Sugar
       2 tb Butter
     1/4 ts Salt
       2 ts Vanilla
     1/4 ts Nutmeg
   Add rice, milk, sugar, butter and salt in 3-quart
   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,