If you want a common rice pudding to retain its flavor, do not soak
it, or put it in to boil when the water is cold. Wash it, tie it in
a bag, leave plenty of room for it to swell, throw it in when the
water boils, and let it boil about an hour and a half. The same sauce
answers for all these kinds of puddings. If you have rice left cold,
break it up in a little warm milk, pour custard over it, and bake it
as long as you should custard. It makes very good puddings and pies.