The recipe yield is:
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, BYTE BUCKET.
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