Rice Cup Puddings
280. Pick and wash a tea cupful of rice, and boil it in a quart of milk till it is very thick and dry; add to this whilst it is hot, a pint of rich milk or cream, and two ounces of butter. When it is sufficiently cool, add three eggs, well beaten, and sugar to the taste. Butter your cups, pour in the mixture, and bake in a moderate oven. Grate nutmeg over the top, and serve them with cream.