Rebecca Jackson’s Rice Pudding
Take 1 quart of rich milk; 3⁄4 of a coffee-cup of rice, well washed, and a lump of butter the size of an egg, and 1 nutmeg. This pudding must be made quite sweet, and without eggs. Bake three hours in a moderate oven, stirring occasionally the first hour. Bake until the top is a dark brown. To be eaten cold.
[This pudding—which was a common dish in the last century—was generally baked on Saturday for Sunday’s dessert.]