• 1 lb. (½ k.) short pastry
• 3 oz. (90 g.) ground rice
• 1½ pints (9 dl.) milk
• 5 oz. (150 g.) butter
• 1 oz. (30 g.) sugar
• 2 eggs
• 2 oz. (60 g.) currants

Boil the ground rice in the milk for 6 or 7 minutes stirring well. Beat 4 oz. (120 g.) of butter to a cream, add the sugar, then beat in the eggs, one after the other. Now mix all with the ground rice and milk. Line a pie dish with short crust, pour in the mixture and sprinkle into it the currants. Dot liberally with the remaining butter. Bake in a moderate oven, 350° F., gas mark 4, for ¾ hour or until top is golden brown and the rice custard just firm to the touch.