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Rice and Cocoa-Nut Pudding

Wash and pick four ounces of rice, and soak in cold water till the grains are soft. Put two ounces of desiccated cocoa-nut in a basin, pour over it half a pint of boiling water, cover it with a plate, and let it stand for an hour or longer. Strain the cocoa-nut extract, throwing away the dry residuum; boil the rice in the cocoa-nut water until quite tender, mix in three ounces of sugar, and a few grains of aniseed, and bake for twenty minutes in a well-buttered pudding-dish. Probable cost, 6d.