• 1½ oz. (45 g.) Carolina rice
• 1 oz. (30 g.) sugar
• 1 pint (6 dl.) milk
• ½ oz. (15 g.) butter

Put the rice in a well-buttered pie dish with the sugar. Pour on the milk. Bake in a slow oven at 200–250° F., gas mark 2. After 10 minutes, stir with a wooden spoon to prevent the cream rising to the top and the rice coagulating. Stir again 10 minutes later. Then leave for about 2 hours. If you require a hotter oven for other dishes, stand the pudding in a tray of water.