Stir into a quarter of a pound of ground rice, a pint and a half of new milk; put it into a saucepan, and keep stirring it till it boils; then add three ounces of melted butter, the same quantity of sugar, half a grated nutmeg, and a tea-spoonful of grated lemon-peel; mix it very well, and when cold, add the well-beaten yolks of four, and the white of one egg, with a glass of ratafia, and half a one of orange-flower or rose water; bake it in a dish lined with puff paste for three-quarters of an hour. Before serving, strew over the top grated loaf sugar.
Mix till quite smooth, with a small tea-cupful of ground rice, a quart of good milk, stir it over the fire till it boils, and let it boil for three minutes; put it into a basin, and when nearly cold, add the well-beaten yolks of six, and the whites of two eggs, with a tea-cupful of sweet wine, or a glass of spirits; put it into a buttered dish, and bake it for three-quarters of an hour, or for one hour in a Dutch oven, in the same way as the marrow pudding is done. Any sort of preserve may be put into the bottom of the dish, and a sweet sauce may be served with it.
Boil in a pint of milk a quarter of a pound of flour of rice, with two table-spoonfuls of rose water, and half the peel of a lemon, stir it till thick, take it off, and mix in a quarter of a pound of butter, half a grated nutmeg, the well-beaten yolks of four, and the whites of three eggs; sweeten it with brown sugar, pick out the lemon-peel, and boil it in a buttered basin, which must be completely filled. Serve with a sauce made with a glass of white wine, boiled in melted butter, and sweetened with brown sugar.