Old Fashioned Baked Rice Pudding

1 cup of long grain rice
4 cups of milk*
2 cups of water*
1 tablespoon of butter
2/3 cup of sugar
1 teaspoon of nutmeg
2 teaspoon cinnamon
1 teaspoon of salt
1 cup of raisins

Stir all ingredients (except raisins) together in a buttered 1-1/2 quart casserole. Bake at 300 for 1 hour, covered, without disturbing the rice. Reduce temperature to 250F and continue baking for 1 hour.

Add raisins and continue baking for another 30 minutes.

You can also sprinkle either cinnamon or more nutmeg over the top just before the pudding finishes baking.

 *More liquid needs to be added.  By the time this is cooked, all the liquid is soaked up.  Maybe try adding another cup of milk and 1/4 cup water (to keep the milk/water ratio the same).

Class of '98's Chicken And Rice

1 can mushroom soup
1 can chicken broth
1 package (1/3 cup) dry onion soup mix
1 cup rice (uncooked)
2 cans water
10 chicken pieces (optional)

Mix soups and water in large casserole (11x14). Add rice and press into mixture. Lay chicken pieces on top. Bake at 350 for 1 1/2 - 2 hours uncovered.

I got this recipe from the Grad 98 Cookbook.

The chicken really is optional. Even without the chicken, this has such a wonderful chicken-y flavor!  And I've also made it with quinoa instead of rice.  I just added an extra soup can of water.  My friend pointed out that my recipe of "chicken and rice" no longer had chicken OR rice in it!!  (Until she pointed that out, I hadn't realized that!)