Ingredients

one cupful rice
one cupful sugar
four pints milk
a pinch of salt
a little nutmeg

Method

Put the rice in a large dish and barely cover with cold water.
Place it in a moderately hot oven and allow the water to evaporate.
Then pour the milk over it and add the sugar and salt.
Stir well and finally add a little ground nutmeg.
Bake in a moderately hot oven until it becomes thick and creamy.
(Beaten eggs may be added if a richer consistency is required.)

Pennant, Montgomeryshire.

This was the pudding most commonly eaten for Sunday dinner throughout Wales. A large bowlful would also be prepared periodically on a week-day. After baking bread in the large brick oven, the housewife would make use of the heat still retained by the bricks, by putting a large bowlful of rice pudding to bake slowly in the oven overnight.

Alternatively, rice pudding was boiled in a cast iron saucepan or boiler over an open fire.