Boil a scant half cup of rice in salted water half an hour, drain well,
and measure out four heaping tablespoonfuls of it into a mixing bowl.
Stir into it while hot a heaping tablespoonful of butter. Beat one egg
light, add to the rice and butter with a little salt, sift half a pint
of flour with half a teaspoonful of baking powder, and stir in
alternately with half a pint of milk. Pour the mixture into muffin rings
or gem pans, which must be heated thoroughly and well buttered. Bake
about twenty minutes.