Simmer the washed seeds with milk over a slow fire until sufficiently done.
For rice milk, add lemon, spice, and sugar for flavour.
Sago milk is fine without any added flavouring.
Original Text
Rice and Sago Milks
Are made by washing the seeds nicely, and over a slow fire simmering with milk till sufficiently done. The former sort requires lemon, spice and sugar; the latter is fine without anything to flavour it.