Three-quarters of a cup of Carolina rice, picked over carefully and
washed. Boil fifteen minutes in salted water. Drain off the water and
have one pint and a half of boiling milk in a double boiler, stir the
rice into this and cook until all the milk is absorbed, then add a
tablespoonful of butter. Butter a border mould well, turn the rice into
it, pressing it down so that the form will be perfect, put in the plate
heater for five minutes, turn out on a platter and serve with vegetables
or hard boiled eggs in a cream sauce.