Boiled Rice Pudding.
1 gill of rice.
1 pint of milk.
1/2 teaspoonful of salt.
Wash the rice in three waters, rubbing it well between the hands. Put it on the fire in one pint of cold water, and let it cook for ten minutes. Drain off the water and add the salt and milk; then cook in the double-boiler for two hours. Do not stir it while it is cooking. Serve hot with sugar and cream.
If raisins be liked mix a gill of them with the rice when the milk is added.
Rice Balls.
Cook the rice the same as for boiled rice pudding. Wet small custard cups or after-dinner coffee cups in cold water and fill them with the hot pudding. Let them stand where they will keep warm until serving time; then turn them out on a flat dish and put a bit of bright jelly on top of each ball. Serve with soft custard.
The rice ball must be hot and the custard cold.