This pudding is made without eggs. Wash half a pint of rice
through two cold waters, and drain it well. Stir it raw into a
quart of rich milk, or of cream and milk mixed; adding a quarter
of a pound of brown sugar, and a table-spoonful of powdered
cinnamon. Put it into a deep pan, and bake it two hours or more.
When done, the rice will be perfectly soft, which you may
ascertain by dipping a tea-spoon into the edge of the pudding and
taking out a little to try. Eat it cold.