4 cups milk, 1 cup of rice, 3 eggs, 3 heaping tablespoonfuls of sugar, the grated rind of 2 lemons, 3/4 teaspoonful of salt.
Cook the milk and rice together until the kernels are tender. Stir together the yolks of the eggs, the sugar, salt and grated lemon rind. Pour gradually on to this the hot rice and milk, thinning if necessary with a little more milk to make it somewhat thicker than a boiled custard. Turn into a pudding dish and bake in a slow oven for about 15 minutes. Beat the whites of the eggs very stiff, and gradually add to them 8 tablespoonfuls of sugar and the juice of the 2 lemons. Cover the pudding with this meringue, and bake till it is a delicate brown.