Fanny Farmer’s Baked Rice Pudding

adapted from The Fanny Farmer Cookbook , by Marion Cunningham

4 cups milk

1/4 cup sugar or honey, or to taste

a pinch of salt

1/4 cup rice

1/2 cup raisins (optional - I stirred these in later)

300 F. Put all the ingredients into a buttered baking dish and stir. Bake for 3 hours, stirring three times during the first hour of baking so that the rice doesn't settle. Eat warm, or chill first.