RICE PUDDING

``Here's a recipe that will remind you of the way your mother used to cook,'' says Irena Chalmers in her ``Good Old Food'' cookbook (Barron's, New York, $19.95). 1 cup short grain rice 1 quart milk 1/2 cup plus 1 tablespoon brown sugar 2 tablespoons butter 1 teaspoon grated lemon rind 1/2 teaspoon ground nutmeg

Heat oven to 325 degrees F. Butter a two-quart, flat-bottomed baking dish.

Combine rice and milk in a saucepan and bring to the boil. Simmer five minutes, stirring constantly. Remove from heat.

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Stir in cup brown sugar, butter, and grated lemon peel. Pour mixture into baking dish and sprinkle with nutmeg and remaining brown sugar. Bake 50 minutes. Serves four.

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