Dissolve the corn starch first with a little milk, and then stir in the remainder of the milk; add the yolks of the eggs and the sugar beaten together. Now put this over the fire (there is less risk of burning in a custard-kettle), and when hot add the hot rice. It will seem as if there were too much milk for the rice; but there is not. Stir it carefully until it begins to thicken like boiled custard, then take it off the fire, and add the flavoring, say, extract of lemon. Put it into a pudding-dish, and place it in the oven. Now beat the whites of the eggs to a stiff froth, and add a little sugar and flavoring. Take the pudding from the oven when colored a little, spread the froth over the top, and return it to the oven for a few minutes to give the froth a delicate coloring.
Rice-cones.
Mold boiled rice, when hot, in cups which have been previously dipped in cold water; when cold, turn them out on a flat dish, arranging them uniformly; then with a tea-spoon scoop out a little of the rice from the top of each cone, and put in its place any kind of jelly. Just before serving, pour in the bottom of the dish hot brandy-sauce. For a change, it is well to boil a stick of cinnamon in the rice to flavor it.
Rice-cake, with Peaches.
When some rice is cooked in a steamer with milk, and is still hot, add a little butter, sugar, and one or two eggs. Butter a plain pudding-mold, strew the butter with bread-crumbs, and put in a layer of rice half an inch thick; then a layer of peaches, and continue alternate layers of each until the mold is full. Bake this for about fifteen or twenty minutes in an oven; when done, turn the cake out of the mold, and pour in the bottom of the dish a boiled custard-sauce flavored with wine, or any thing preferred.
Rice-cake, with Pine-apple.
Prepare rice as above. Cut the pine-apple into dice, and boil them in sirup (water and sugar boiled ten or fifteen minutes); drain and mix them in the rice. Butter a plain pudding-mold or basin, and strew it with bread-crumbs; put in the rice and pine-apple, and bake it; when done, turn it out of the mold, and pour around it a sauce made as follows: Peel three large apples, and cook them in one pint of sirup sweetened to taste. When the apples are quite soft, strain them through a sieve, and mix this sirup with that in which the pine-apple was cooked; boil, or reduce it until it coats the spoon.
Ground Rice-pudding, with Chocolate Sauce.
Steam one quarter of a pound of ground rice and one pint of cream a quarter of an hour, then flavor it with vanilla; add one ounce of butter, the yolks of four eggs, let it cool, and beat it for half an hour; beat up the whites of the eggs to a froth, which mix in gently. Steam it a quarter of an hour. Serve it with half a pint of boiled custard, having one ounce of soaked and mashed chocolate stirred well into it, poured into the bottom of the dish.