2 table-spoonfuls butter.
1 cup sugar.
4 eggs, beaten light.
Grated lemon-peel—about one teaspoonful.
A pinch of cinnamon, and same of mace.
Soak the rice in a cup of the milk for two hours. Turn into a farina-kettle; add the rest of the milk, and simmer until the rice is tender. Rub the butter and sugar to a cream. Beat up the eggs, and whisk this into them until the mixture is very light. Let the rice cool a little while you are doing this. Stir all together, flavor, put into a buttered mould, and bake about three-quarters of an hour in a moderate oven. If baked too long the custard will separate into curds and whey.
Eat warm with sauce, or cold with sugar and cream.
Rice Méringue.
Make according to the above receipt, but when done, draw to the door of the oven, and cover with the following mixture: