Dutch Rice Pudding
Soak four ounces of rice in warm water half an hour : drain the latter from it,
and throw it into stewpan, with half a pint of milk, half a stick of cinnamon,
and simmer till tender. When cold, add four whole eggs well beaten, two ounces
of butter melted in a teaspoonful of cream; and put three ounces of sugar, a
quarter of a nutmeg, and a good piece of lemon-peel.
Put a light puff paste into a mould or dish, or grated tops and bottoms, and
bake in a quick oven.