RICE PUDDING, No. 1.
284. Half a tea cup of rice,
Two ounces of butter,
Three pints of milk,
Five eggs,
Sugar to the taste.
Put the rice and milk together, and simmer it gently till the rice is soft, then take it out and add the butter while the rice is hot. Set it away to cool. Beat the eggs, stir them in when the rice is cool, and add the sugar. Put the mixture in a pudding dish, place it in a moderate oven, and as soon as it forms a custard take it out.
Grate nutmeg over the top.