Rice Pudding. Time—2¼ hours.
1½ oz. rice, 1 pint milk, 1 tablespoonful brown sugar, 1 oz. butter, grated nutmeg or cinnamon to taste.
Grease a pie-dish, wash the rice and put it into the dish with the sugar. Pour 3 gills of milk over it, sprinkle the top with the nutmeg or cinnamon and small pieces of butter, and bake in a moderate oven about 2 hours. Add the remaining gill of milk by degrees, as the rice swells.
Tapioca and Sago Puddings are made in the same way, but the grain should be soaked in cold water first.