This is an 1879 recipe taken from:

“LESSONS IN COOKERY”
Handbook of the National Training School for Cookery (South Kensington, London)
to which is added
“THE PRINCIPLES OF DIET IN HEALTH AND DISEASE.”
By Thomas K. Chambers, M. D. 1879

INGREDIENTS

One and a half ounce of rice.
Butter.
One tablespoonful of moist sugar.
One pint of milk.

Time required, about two hours.

METHOD

1. Take a pint dish and butter it well inside.
2. Take one ounce and a half of rice and wash it well in two or three waters.
3. Put the rice into a buttered dish and sprinkle over it a tablespoonful of moist sugar.
4. Fill up the dish with new milk.
N. B. Nutmeg may be grated, or pounded cinnamon be sifted, over the top of the pudding before it is put in the oven.
5. Put the dish into a moderate oven (the heat should be about. 220) to bake for two hours.
6. “Watch it occasionally, and as the rice soaks up the milk, more milk should be added (carefully lifting up the skin and pouring the milk in at the side), so as to keep the dish always full.