Rice Oven Bread

To one quarter of a pound of rice, boiled very soft, add three quarters of a pound of wheat flour, a little salt, one gill of yeast, and one gill of milk; beat all well together, put it into a buttered pan to rise, and when it is light, bake it in a moderate oven. 

Taken from The Practical Cook Book; Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry, and Game, Soups, Breads, Vegetables and Salads. Also for the Making of all Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, etc. etc. etc. Together with Various Miscellaneious Receipts, and Numerous Preparations for Invalids. By Mrs. Bliss, Philadephia, E. Claxton and Company, 920 Market Street, 1882. p. 274