Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry.

Place rice in well greased 2-quart casserole. Add milk, butter, and sugar.

Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally.

In the last 10 minutes of cooking, add almonds, coconut, and raisins.

Garnish with coconut, if desired. Serve either hot or cold from casserole.

Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959.