In a pudding-dish holding a quart, put the rice; fill the dish with milk, and add the salt. Let it cook in the oven for half an hour, stirring it two or three times. Take it out and add the sugar and vanilla; also the raisins if desired. Grate nutmeg over the top; return the dish to the oven and cook slowly for two hours or more; as the milk boils down, lift the skin at the side and add more hot milk. The pudding should be creamy, and this is attained by slow cooking, and by using plenty of milk.