Cream-of-Rice Pudding
1 Quart of milk.
½ Cup of rice.
2 Tablespoons of sugar.
1 Saltspoon of salt.
Put the milk, rice, sugar, and salt together in a pudding-dish, stir until the sugar is dissolved, then place the dish in a pan of water, and bake in a slow oven for three hours, cutting in the crust which forms on the top once during the time. Should the pudding become dry, pour over it a little more milk, but this will not happen unless the fire is too hot. When done it ought to be creamy inside, with the grains of rice almost dissolved in the milk. The long exposure to heat changes both the sugar and the starch, and gives them an agreeable flavor.