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Rice with Cream

Wash well in cold water three ounces rice; drain well, then place in a saucepan with two gills cold water, three gills cold milk, a good saltspoon salt, half saltspoon grated nutmeg and two level tablespoons fine sugar. Place on the fire and boil for thirty-five minutes, mixing once in a while with a wooden spoon to prevent burning at the bottom. Pour into a hot dish and serve with cream and fine sugar separately.