Ingredients:
1 quart fresh, sweet milk
1 cup raw rice
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

Preparation:

1. 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 lice is tender.
2. 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.
3. 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.
4. Eat warm with sauce, or cold with sugar and cream.

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