Original recipe from Gervase Markham, The English Huswife:

Take a half pound of rice and steep it in new milk a whole night and in the morning drain it and let the milk drop away; then take the best, sweetest and thickest creme and put the rice into it and boil it a little; and set it to cool an hour or two and after, put in the yolks of half a dozen eggs, a little pepper, cloves, mace, currants, dates, sugar and salt; and having mixed them well together, put in a great store of beef suet well beaten and small shred and so put it into the frames and boil them as before showed, and serve them after a day old.

Modern recipe:

• 1 lb. rice
• 1 quart water
• 1/2 pint heavy cream
• 1/4 lb. shredded beef suet
• 1/8 lb. each raisins, currants, and dates
• 1/4 tsp. each pepper, cloves, mace, & salt
• 3 egg yolks, well beaten
• sugar & cinnamon

This dish can be served hot or cold; Markham's bread puddings are served hot. With the suet, it sounds like a sweetish side dish, like the Yorkshire Puddings of today, rather than a sweet dessert. I believe the "frames" referred to are forms or pudding molds. Markham refers to "frames" in his "Best White Pudding" receipt; "frames" could also be cleaned animal intestines, used in boiled puddings as a casing.

Rice is featured in Auld Alliance Royal Feast