Thickly butter a pie-dish. Wash the rice and put it in the dish with the sugar, milk, and butter left after greasing the dish; add also flavouring, or, if preferred, merely grate a little nutmeg on the top. Put the pudding on a baking-tin in the oven, and bake it as slowly as possible from two and a half to three hours. The slower the cooking, the richer and more creamv the pudding will be.
If, through cooking too fast, the pudding seems to be too stiff, pour in a little more milk under the skin, and stir it into the rice with the blade of a knife inserted under the skin, and let the pudding go on cooking.
Condensed milk does admirably for puddings, but, when used, less sugar is required.