Buttered Rice
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Ingredients
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1/4 lb. of rice, 1-1/2 pint of milk, 2 oz. of butter, sugar to taste, grated nutmeg or pounded cinnamon.

Method
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Wash and pick the rice, drain and put it into a saucepan with the milk; let it swell gradually, and, when tender, pour off the milk; stir in the butter, sugar, and nutmeg or cinnamon, and, when the butter is thoroughly melted, and the whole is quite hot, serve. After the milk is poured off, be particular that the rice does not burn: to prevent this, do not cease stirring it.

Source: Mrs Beeton's Book of Household Management (1861)
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