From 1916:
Two-third cup rice, ½ cup white corn meal, 3 cups milk or milk and water mixed, 2 or 3 eggs, 2 tablespoons butter, 1 teaspoon salt.
Mix the rice, meal and salt with the milk in the top of a double boiler and cook until the rice is nearly soft. Add the butter and the eggs well beaten and transfer to a greased granite baking pan. Bake in a moderate oven for an hour. Serve in the dish in which it is baked.