⅓ cup rice
½ teaspoon salt
⅛ teaspoon ground nutmeg, or cinnamon, or grated rind of ¼ of a lemon
Wash the rice thoroughly, mix the ingredients and bake three hours or more in a very slow oven, stirring occasionally at first.
Tapioca Custard
Add to the list of ingredients for boiled custard ¼ cup of pearl tapioca. Soak the tapioca in water for an hour or two, drain it, and cook in the milk until it is transparent. Proceed as for boiled custard.
GENERAL RECIPE FOR CEREAL-MILK PUDDINGS
Bread and rice puddings, made with milk and eggs, are familiar to all cooks. Made without eggs, the following will be found suggestive:
For a quart of milk allow ⅓ of a cup of any coarse cereal (rice, cornmeal, cracked wheat, oatmeal or barley); add ⅓ of a cup of brown, white or maple sugar, syrup, honey or molasses; ½ teaspoon salt; ⅛ teaspoon spice. The flavoring may be omitted when honey or molasses is used.
The above recipe makes quite a large pudding. It is often convenient to make a smaller one, and enough for a child’s dinner can be made in the double boiler, allowing two level or one rounding tablespoon of cereal to a cup of salted and flavored milk. Cook an hour and sweeten slightly.