From 1922:
Put on the rice with enough water to cover it, and simmer it gently, taking care it does not burn, till all the water is absorbed. Then add just enough milk to cover it, and simmer again till all the milk is absorbed. Stir in a tablespoonful of butter, with pepper and salt to taste. Turn all into a piedish, sprinkle the top thickly with grated cheese, and brown quickly in a sharp oven.