Baked or Boiled Ground Rice Pudding

Ingredients

• 2 pint milk
• 6 tablespoonful ground rice
• sugar to taste
• 4 eggs
• flavouring of lemon-rind
• nutmeg
• bitter almonds or bay-leaf

Instructions

1. Put 1-1/2 pint of the milk into a stewpan, with any of the above flavourings, and bring it to the boiling-point, and, with the other 1/2 pint of milk, mix the ground rice to a smooth batter;
2. strain the boiling milk to this, and stir over the fire until the mixture is tolerably thick;
3. then pour it into a basin, leave it uncovered, and when nearly or quite cold, sweeten it to taste, and add the eggs, which should be previously well beaten, with a little salt.
4. Put the pudding into a well-buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/2 hour.
5. For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quantity of all the other ingredients: an hour will bake the pudding in a moderate oven.
6. Stewed fruit, or preserves, or marmalade, may be served with either the boiled or baked pudding, and will be found an improvement.