Starch-based puddings were extremely popular in the early twentieth century. They were staple nursery food, and the majority of children of most classes were raised on a steady diet of cornstarch blancmange, tapioca pudding, baked semolina, arrowroot pudding, and rice pudding. Of all of them, rice pudding has the most heritage, as boiled rice was eaten as a pricy and exotic dish in the medieval period, using rice imported from the Far East and flavored with sugar and spice. There are hundreds of recipes for rice pudding, and it was (and still is) possible to buy it fully prepared in cans. Best cooked low and slow, this recipe is ridiculously easy and virtually foolproof.