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Mati Thomas' recipe
This was the pudding most commonly eaten for Sunday dinner throughout Wales. A large bowlful would also be prepared periodically on a week-day. After baking bread in the large brick oven, the housewife would make use of the heat still retained by the bricks, by putting a large bowlful of rice pudding to bake slowly in the oven overnight.
Alternatively, rice pudding was boiled in a cast iron saucepan or boiler over an open fire.
Put the rice in a large dish and barely cover with cold water. Place it in a moderately hot oven and allow the water to evaporate. Then pour the milk over it and add the sugar and salt. Stir well and finally add a little ground nutmeg. Bake in a moderately hot oven until it becomes thick and creamy. (Beaten eggs may be added if a richer consistency is required.)
Pennant, Montgomeryshire.
