This simple, economical pudding is good and nourishing for children. It may be served hot or cold, with fruit or jam. pint milk
1 oz. ground rice
2 tablespoons sugar
1 egg, lightly beaten
In a medium-sized saucepan, scald 18 fluid ounces of the milk over moderate heat (bring to just below boiling point).
Meanwhile, in a medium-sized mixing bowl, combine the remaining milk with the ground rice, beating until the mixture forms a smooth paste.
Gradually pour the scalded milk on to the paste, stirring constantly.
Return the mixture to the saucepan and add the sugar.
Bring to the boil over moderate heat, stirring constantly with a wooden spoon. Reduce the heat to low and cook for a further 2 minutes or until the pudding is thick and smooth.
Remove the pan from the heat and stir in the beaten egg. Return the pan to low heat and cook for a further 3 minutes. Do not allow the pudding to boil.
Remove the pan from the heat and pour the pudding into a medium-sized serving dish. Serve at once or place in the refrigerator to chill for at least 1 hour.