The National Cook Book, 9th ed.

by Hannah Mary Peterson

GROUND RICE, No. 1.

475. One table spoonful of ground rice,
One pint of milk.

Mix the rice with cold milk to a smooth paste. Set the pint of milk over the fire, and as soon as it boils, stir in the rice; let it boil for fifteen minutes, but be careful not to let it burn.

Sweeten it to the taste with white sugar; it may be flavored with vanilla if approved of.