Swell gradually,* and boil until quite soft and thick, four ounces and a half of whole rice in a pint and a half of new milk; sweeten them with from three to four ounces of sugar, broken small, and stir to them, while they are still quite hot, the grated rind of half a large lemon, four or five bitter almonds, pounded to a paste, and four large well-whisked eggs; let the mixture cool, and then pour it into a thickly buttered basin, or mould, which should be quite full; tie a buttered paper and a floured cloth over it, and boil the pudding exactly an hour; let it stand for two or three minutes before it is turned out, and serve it with sweet sauce, fruit syrup, or a compote of fresh fruit. An ounce and a half of candied orange-rind will improve it much, and a couple of ounces of butter may be added to enrich it, when the receipt without is considered too simple. It is excellent when made with milk highly flavoured with cocoanut (see Chapter XX (Sweet Dishes, Or Entremets)).
Whole rice, 4 1/2 ozs.; new milk (or cocoa-nut-flavoured milk), 1 1/2 pint; sugar, 3 to 4 ozs.; salt, a few grains; bitter almonds, 4 to 6; rind of 1/2 lemon; eggs, 4: boiled 1 hour.
* That is to say, put the rice into the milk while cold, heat it slowly, and let it simmer only until it is done.
Wash six ounces of rice, mix it with three quarters of a pound of lai-eins, tie them in a well-floured cloth, giving them plenty of room to swell; boil them exactly an hour and three quarters, and serve the pudding with very sweet sauce: this is a nice dish for the nursery. A pound of apples pared, cored, and quartered, will also make a very wholesome pudding, mixed with the rice, and boiled from an hour and a quarter to an hour and a half.
Rice, 6 ozs.; raisins, 1/2 lb.: 2 hours. Or, rice, 6 ozs.; apples, 1 lb.: 1 1/4 to 1 1/2 hour.