Wash well, and blanch in boiling water for ten minutes, one-quarter of a pound of Italian rice. Boil in a saucepan with an ounce of butter, adding three tablespoonfuls of powdered sugar, a pint of milk, two bitter almond macaroons (No. 55), half a teaspoonful of orange-flower water, half an ounce of candied orange-peel cut into shreds, about twelve candied cherries cut into halves, and twelve large, seeded, Muscatel raisins; also a quarter of an ounce of thin slices of candied angelica. Finish as for rice a la Turque (No. 38), and serve with a sauce thickened with a gill of Alicante or Val-de-geras wine, or sherry, kirsch, or rum.