Rice Porridge



  • ½ lb. of rice
  • 4 pints of milk, butter, cream, beer, cinnamon, salt.


Put the rice (previously washed in cold water and scalded with boiling water) in the boiling milk. Stir well and simmer for 1 hour. Season with a little salt and add thick cream just before serving. This is eaten with a lump of cold butter in each plate, a little sweet beer, sugar and cinnamon.