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Rice, Buttered

Wash four ounces of rice, drain it, and put it into a saucepan with a pint and a half of milk. Let it simmer gently until the grains are tender. Pour off the thick milk, and put in two ounces of butter, two table-spoonfuls of sugar, and a little grated nutmeg, or any other flavouring. Stir the rice until the butter is melted and the rice is equally flavoured, turn it upon a dish, and serve very hot. Time, about one hour. Probable cost, 8d. Sufficient for five or six persons.