Home › The Waldorf Kitchen › Rice and Tapioca Pudding

Rice and Tapioca Pudding

Put in a little more than one-half teacupful of rice (without its being washed) into a deep pie-dish, and add a little less than one-half teacupful of tapioca. Mix these together well, add one-half teacupful of crushed loaf sugar, pour over six breakfast cupfuls of milk, and sprinkle over a small quantity of ground cinnamon or grated nutmeg. Place the dish in a slack oven, bake for about four hours, take it out, and serve.