Put a large spoonful of unground rice into six gills of boiling water,
with a stick of cinnamon or mace. Strain it when boiled soft, and add
half a pint of new milk--put in a tea-spoonful of salt, and boil it a
few minutes longer. If you wish to make the gruel of rice flour, mix a
table-spoonful of it, smoothly, with three of cold water, and stir it
into a quart of boiling water. Let it boil, five or six minutes,
stirring it constantly. Season it with salt, a little butter, and add,
if you like, nutmeg and white sugar to your taste.