Plain Rice Pudding
Pick some rice, carefully removing from it the husks, and all impurities; and if you find it the least sour or musty, throw it away, and get some that is perfectly good. Wash it through two or three waters, till it drains off quite clean. Stir a quarter of a pound of this rice into a quart of good rich milk. If the milk is poor and thin, and has been skimmed till it is blue, or mixed with water, the pudding will be poor accordingly. In the country where cream is easily to be obtained, add some to the milk which you use for the rice pudding. Stir in also a quarter of a pound of good brown sugar, and a tea-spoonful of powdered cinnamon. Set the pudding into an oven, and bake till a brown skin covers the surface, and the rice is quite soft, which you may ascertain by lifting a bit of the brown skin from the edge and trying the rice. Eat it warm or cold. It is usual in the country to put several of these rice puddings into the oven on baking days.
They will be greatly improved by the addition of two or three beaten eggs, and a few bits of fresh butter, stirred in with the rice and sugar. Also powdered cinnamon. Rice is in itself so tasteless, that it requires good flavoring.