It is a subject of wonder to many why the article 'rice,' which has for a long time been so extremely plentiful, and consequently cheap, does not enter into more general consumption in this country. I think the true answer is this:—'Because very few amongst us know how to prepare it for table;' for not one cook in ten can ever plain boil it fit to be seen and eaten, and not one in twenty (strange as it may appear) can make a 'rice-pudding.' Now the first may be accomplished by using only so much water as the rice will absorb in boiling, by which each grain will be kept free and separated, and the mass not made into starch or paste, as is generally the case; and the second can be perfected by putting one teacupful of rice to one quart of milk, adding sugar to suit the taste, a small quantity of chopped suet, butter, or dripping, prating a little nutmeg on the top, and baking as usual. This will be found one of the cheapest, lightest, and most delicious puddings that can be eaten, and very superior to a 'rice-pudding,' as generally made with eggs, &c. which not only add to its expense, but destroy the character of the dish. In most parts of Ireland, where, during the summer season, milk can be had for almost nothing, the above simple recipe would, I think, be invaluable, and no doubt generate a taste for this most wholesome grain, to the especial benefit of the poorer part of the population.—Daily News.