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Rice and Cheese No. 2

4 ounces of rice 6 ounces cheese 1 1/2 pints milk Pepper and salt Wash the rice, and put it in a double saucepan with the milk, let it simmer for three hours until all the milk is absorbed, then add the cheese, cut into small pieces, let it cook for another quarter of an hour, then turn into a pie dish, sprinkle a few grated rusk crumbs over, and serve at once.