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Rice Pudding, Baked

Wash six ounces of rice, and boil it gently in a little more milk than it will absorb. When it is tender without being broken, pour it out, and mix with it a pinch of salt, two table-spoonfuls of sugar, a table-spoonful of finely-shredded suet, or, if preferred, a slice of butter, and a little grated nutmeg, or any other flavouring. Let the rice cool, then stir into it one or two eggs, according to the richness required. It will be very good without any. Bake the pudding in a moderately-heated oven, and serve with sifted sugar. Time to bake, one hour. Probable cost, 10d., if made with one egg. Sufficient for five or six persons.