Rice Moilles

Moy or Moise or Moill was a very ancient class of set pudings, the name possibly from the Old French Moller - to mould.

Two Fifteenth-Century Cookery-Books (England, 1430)

Rice moilles. Nym rice, bray them, tempre up with almand milk: boi them, cast therto sugur & salt it, & dresse it forth.