1/2 cup rice 1 3/4 pt. milk

1 1/2 teaspn. salt 1 1/2 cup cream

1 1/2 pint water

Cook rice with salt and water in a double boiler or in a pan in the oven until the water is absorbed, add the milk hot, and cook stirring often, on top of stove or in double boiler till rice is soft and creamy. Add cream and more salt and water if necessary. Soup may be flavored with 2 teaspns. finely-chopped onion, a crushed half clove of garlic, or 1/8 - 1/4 teaspn. sage, or with a bay leaf, or crushed stalks of celery. All milk may be used.