A plain rice pudding.
 

Pick and wash a pint of rice, and boil it soft. Then drain off the
water, and let the rice dry and get cold. Afterwards mix with it
two ounces of butter, and four ounces of sugar, and stir it into a
quart of rich milk. Beat four or five eggs very light, and add
them gradually to the mixture. Stir in at the last a table-spoonful
of mixed nutmeg and cinnamon. Bake it an hour in a deep
dish.