Rice Pudding With Fruit
287. Put your rice in a stew-pan, with very little milk; that is, to one cup of rice one gill of milk. Stand it where it will be hot, but not boil; when the rice has absorbed all the milk add to it a quarter of a pound of dried currants, and one egg, well beaten. Boil it in a bag till the rice is tender, and serve it with sugar and cream.
More fruit may be added to the rice if it should be preferred.