• 4 tablespoons rice
• butter
• 2 tablespoons sugar
• salt
• nutmeg or other flavouring
• 1¼ pints milk
• ¼ pint double cream
• 1 tablespoon finely shredded or chopped suet or butter
• sultanas (optional)

Wash the rice, and put it in a well-buttered pie dish with the sugar, salt, and a little grated nutmeg or other flavouring. Pour in milk and double cream, and sprinkle the suet, very finely shredded or chopped, over the top. Bake the pudding in a slow oven (350°F-M3) for 2 to 3 hours, or until the rice is quite soft. The slower it is cooked, the softer and creamier it will be. Sultanas may also be added if desired.