Almond Rice Pudding.
1 quart of milk.
1 cup raw rice.
5 eggs.
1 cup sugar.
A little salt.
A little grated lemon-peel—about one teaspoonful.
½ pound sweet almonds, blanched.
Soak the rice in a very little water for four hours; put it into a farina-kettle; fill the outer kettle with hot water; pour a pint of milk over the rice, and simmer gently until it is tender, and each grain almost translucent. Beat the eggs and sugar together, add the other pint of milk, then the rice. Mix all well together, flavor with the lemon-peel (or two or three peach-leaves may be boiled with the rice, if you do not like the lemon). Boil in a buttered mould. An oval fluted one is prettiest if you have it—what is known as the musk-melon pattern. It should be cooked steadily about an hour—certainly not less. Dip the mould in cold water; let it stand uncovered an instant; turn out upon a flat dish and stick it all over with the almonds blanched, and cut into long shreds.
Have ready some rich, sweet custard for sauce, or sweetened cream.