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Rice Caudle, or Rice Milk

Soak two table-spoonfuls of whole rice in a cupful of cold water for one hour. Strain it, and put it into a saucepan with a pint and a half of cold milk. Let it simmer gently until it is so tender that it will pulp through a sieve. Put the pulp and milk into a clean saucepan, with a small pinch of salt, a little sugar, and a flavouring of lemon-peel, cinnamon, or grated nutmeg. Rice milk may be enriched by the addition of a little piece of butter, one or two beaten eggs, a glassful of wine, or a table-spoonful of brandy, but these additions should be made after the rice is taken off the fire. Or, mix a table-spoonful of rice smoothly with a little cold milk. Pour upon this gradually a pint of hot milk, and boil the mixture till it is smooth, stirring all the time. Sweeten and flavour according to taste. Time to boil the whole rice, about an hour and a half; the ground rice, about a quarter of an hour. Probable cost, 4d. to 6d. per pint.