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Milk Rice

A wholesome dish, suitable for children. When milk is scarce, the rice is first boiled tender in water, drained from it, and simmered until quite done in milk, but it is best boiled wholly in milk. A quarter of a pound of rice will thicken a quart of milk. Simmer gently with cinnamon or lemon-peel, and add, if liked, a small quantity of very finely-shredded suet. The sugar should not be put in while simmering, but when about to be served sweeten to taste. Milk rice is very liable to burn, therefore stir often. Time, about an hour to simmer. Probable cost, rice, 3d. per pound.