• 1½ oz. (45 g.) Carolina rice
• 1 pint (6 dl.) milk
• 1 oz. (30 g.) sugar
• 2 eggs
• vanilla essence

Boil the rice in the milk with the sugar and cook over very low heat, preferably in a double saucepan till the rice is tender. Allow to cool. Stir in 2 well-beaten eggs and a teaspoon of vanilla essence, pour the whole into a buttered pie dish, and bake for 1 hour at 250° F., gas mark 2.