³⁄₄ cup rice
3³⁄₈ cups milk
3 tablespoons sugar
¹⁄₈ teaspoon salt
Heat all together in a pan which is set into a cooker-pail of boiling
water. When the water in the kettle boils, take out the pan and bring
the mixture in it to a boil. Replace it in the pail and put it into the
cooker for from one to three hours. Put it into a mould, and, when
shaped, but while still warm, turn it out on to a serving dish. Put
stewed or canned fruit on top, and pour the juice around it.
Serves six or eight persons.
[Illustration: Figure No. 13.
Wire rack arranged for steaming, with perforated tin can as a stand to
raise it above the water.]