Place in a baking dish
One quart of milk,
Six tablespoons of well-washed rice,
Two-thirds cup of sugar,
One teaspoon of vanilla extract,
One-half teaspoon of salt,
Two tablespoons of butter, broken into tiny balls.
Bake in a slow oven for one hour and stir two or three times.
The cultivation of rice in Louisiana is more than a hundred years old. Louisiana now produces a crop of this cereal larger than the entire crop of the states of Georgia and Carolina. The tourist who visits Louisiana during the time of the rice market enjoys a scene that is rarely duplicated elsewhere in the civilized world; for here are gathered the buyers from all parts of the country.
The Creole of Louisiana, like the Oriental, has the true secret for making this food a palatable article of diet. The old mammy in New Orleans always tells her children that, of course, le riz must be thoroughly washed and she always insists that the grains be cleansed in four waters—two warm and two cold—and then it is cooked in the same manner as the Orientals use.