Pour in the milk, and add the sugar.
Simmer until the rice is quite soft.
Remove it from the fire, and when cooled a little, stir in the yolk of the egg.
Beat the white to a stiff froth, and stir it in lightly.
Put the mixture into a well-greased pudding-mould, and steam for thirty minutes.
Ratafia Pudding.
- Ingredients—1 pint of milk.
- 3 eggs.
- 4 sponge cakes.
- ½ lb. of ratafias.
Method.—Boil the milk, and when it has cooled a little add to it the three eggs, well beaten.
Break the sponge cakes and ratafias in pieces, and pour the custard over them.
Decorate a greased mould with raisins, and pour the mixture into the mould.