Boil a quart of milk or a quart of water in which a tablespoonful of Swiss milk has been dissolved. Throw in some* rice, and let it simmer a short time, pour it into a pie-dish and bake in the oven till it is browned on the top. The milk should be sweetened with sugar. If Swiss milk is used it will be nearly sweet enough.

Plain Boiled Rice Pudding

Tie up some rice - say, a teacupful - in a cloth, leaving plenty of room for the rice to swell. Indeed, the cloth tied up should have the appearance of an empty bag, almost. Put this into a saucepan of boiling water. Recollect, the rice will soak up a good deal of the water, and some may have to be added. Put a saucer at the bottom of the saucepan, to prevent the pudding sticking. Boil till tender - probable time, about a couple of hours. Serve with brown sugar or sweet sauce, or, still better, brown sugar and sherry. (See Sweet Sauce).

Raisins can be boiled with rice.

* It is impossible to say what quantity of rice should be added to the pudding. Some persons like the pudding stiff, some quite milky. For a milky pudding two tablespoonfuls of rice is sufficient for a quart. Remember, rice swells. It is a very common mistake with ignorant people to put in far too much rice.

Bakers who bake for the poor are constantly obliged to take out several tablespoonfuls of rice from the puddings sent to them to bake on Sundays, in order to send back the pudding eatable.

Rice pudding can also be made by boiling the rice in sweetened milk till the rice is tender and has soaked up the milk, when it can be turned out on to a dish, or served in a pie-dish. Swiss milk and water is an admirable substitute for sweetened milk. This pudding can be flavoured in a variety of ways - by boiling spices, such as cinnamon, cloves, etc., in the milk, or adding essences, such as vanilla, almond, lemon, etc.