Steam one cup of rice, allowing one tablespoonful of salt; cover bottom of buttered pudding-dish with rice, dot over with three-fourths tablespoonful of butter, sprinkle with thin shavings of mild cheese and a few grains of cayenne; repeat until rice and one-fourth pound of cheese are used. Add milk to half the depth of contents of dish, cover with buttered cracker crumbs, and bake until cheese melts.