1 qt. milk
1 tablespoon butter
¹⁄₃ cup rice
¹⁄₈ teaspoon grated nutmeg
¹⁄₈ teaspoon salt
¹⁄₂ cup sugar
Heat the milk and other ingredients in a pudding pan over a cooker-pail
of water. When the water boils, remove the pan and bring the pudding
also to a boil. When it is boiling replace the pudding in the large pail
of boiling water, cover and put it into the cooker for three or four
hours. It may then be put into the oven for fifteen minutes and browned,
although this is not necessary. This pudding may be cooked all night,
but if cooked more than four hours it is not quite so creamy. Serve
either hot or cold. One-half cupful of small, unbroken seedless raisins
may be added to this recipe.
Serves six or eight persons.