Rice pudding seems like comfort food to me.
Even though I couldn't tell you one instance where I had it as a child at a particularly trying time or anything.
But it seems like the thing to have.
I did however eat rice cream, which comes in a can, which is effectively what rice pudding is anyway.
This is not the exact recipe in the book because the book has a baked rice pudding and we all know how well I manage baked custards.
It's also a pretty good way to use up any left over rice you may have. Waste not, want not...and all that jazz.
INGREDIENTS. - Rice (cooked)
1 egg yolk
1/2 a pint of milk
METHOD. - Warm the milk and rice together. Do not let the milk boil. Allow to cool a little.
Add beaten egg yolk gradually, stirring to avoid curdling.
Heat on low flame until thick.
Add sugar and vanilla essence to taste.
TIME. - 15 minutes. SUFFICIENT for 2 persons.
Obviously if you have more rice you can add more milk and egg yolks and make more rice pudding which is effectively just vanilla custard with rice in it... go figure.