What and how much. Rice (washed) Sugar Salt Milk

Cinnamon Grating of nutmeg Seeded raisins

1/4 cup

1/4 cup

1/8 teaspoonful

4 cups

1/6 teaspoonful

1/3 cup

How to make. This pudding needs long, slow cooking and is better when made from two or three quarts of milk. It is easier to make, when you scald the milk and cook the rice in it until it begins to swell. Grease the baking dish; put in the rice with all the other materials. Cover the baking dish, and set it in a slow oven. This pudding cooks well in an Atkinson oven. Stir the pudding gently with a fork two or three times while it is baking. The baking should last for three or four hours or even more. At the very end remove the cover to brown the top, if you wish.