Chicken In Rice Casserole

Wash one cupful of rice, throw in boiling water, boil for twenty minutes, then drain. Add half a cupful of milk, a tablespoonful of butter, a level teaspoonful of salt and a quarter of a tea spoonful of pepper; stir to a rather smooth paste. Brush custard-cups with butter and line them to the depth of half an inch with the rice mixture. Rub two tablespoonfuls of butter and two of flour together; add a pint of milk, stir until boiling; add a teaspoonful of salt, a dash of pepper and one pint of nicely-seasoned blocks of cold cooked chicken. Fill this mixture in the centre of the cups, cover with a layer of rice, stand in a pan of boiling water, and cook in the oven for twenty minutes. Turn carefully on a heated dish, garnish with nicely-seasoned peas, and send to the table.