Shell the peas, and wash them well; if canned peas are used, pour off the liquid and rinse with cold water.
Heat butter in the spider, add the rice and let simmer, stirring constanly until rice is a golden brown, add the boiling water, then the drained peas and other ingredients. Place in pudding dish, set in the oven and bake until rice is tender and every kernel stands out separately. Serve hot.
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