Wash and drain one cupful of rice, put it in a saucepan with two cupfuls of milk, two tablespoonfuls of butter, two tablespoonfuls of sugar and the grated rind of half a lemon; simmer gently for an hour and a half until the milk is absorbed and the rice is soft. Pound the rice and while hot press the paste in a well-buttered mold and set aside to cool. Turn out when cold. Mark around the top with a sharp knife far enough from the outer edge to form a fairly thick wall of paste. Brush over with beaten egg, put into the oven for a few minutes. Scoop out the inner part, leaving the bottom crust of the same thickness as the sides. Fill with peaches and decorate with whipped and sweetened cream and chopped nuts.