2 Cups of Long Grain Rice

4 Quarts of Skim Milk

• Start Rice in 2 Quarts of Milk
• Cook Slowly for 2 Hours Stirring Occasionally
• Add Rest of Milk Gradually
• Cook about 4 Hours or until Rice is Thick
• Add 1 tsp. Salt in Last Hour

Serve with melted butter and cinnamon sugar.