2 oz Pudding rice
2 oz Sugar
1 pt Skimmed milk - thats an
Imperial pint; 2 1/2 US
Cups

Bring the milk to the boil, then pour over the rice and sugar. Then EITHER
bake in a very low oven for about 2 hours, or, which I prefer, stir on a
low heat on the top of the stove until the rice is cooked. This will not
thicken all that much until it is cold, but when cold it is deliciously
creamy.