Cereal Moulds

Whole grain, such as rice (Carolina), large sago, large tapioca, and barley, should be simmered gently in the milk until every grain is soft and the milk is almost absorbed. To accomplish this without burning, and without excessive evaporation, use (a) a double saucepan, or (b) a thick-bottomed pan, standing over low heat or in a cool oven. Keep covered and stir occasionally to ensure even cooking of the grain. Cooking time 1½–2 hr.