1 qt. milk
¹⁄₄ cup rice
¹⁄₂ cup sugar
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon nutmeg
Put all the ingredients together in a baking-dish. Bake it for three
hours in an insulated oven. The stones should be heated until the paper
test, given on page 225, will show a light brown shade. The pudding, if
correctly baked, will be creamy, with a golden brown, soft crust on top.
Serves five or six persons.