Throw the rice into boiling salted water, and let it boil for ten minutes. Then put it into a stew-pan with the milk, butter and sugar, and set this to simmer very slowly for about half an hour, when the rice should be very soft (or the pan can be placed in a vessel of boiling water, or in a steamer). If it is placed directly on the range, much care should be taken not to let it burn. Now work the rice, etc., with a wooden spoon until it is a smooth paste; add the yolks of the eggs beaten to a perfect froth, and a lump of loaf sugar (mashed) which has absorbed all the oil out of the rind of the whole lemon (called zest); add also the juice of half of the lemon. If the rice is now too firm, add a little cream also. When cold, stir into this the whites of the eggs beaten to the stiffest possible froth, and put the mixture into a flat pudding-dish, or into little paper cases (see page 61). Sprinkle granulated sugar over the top or tops. Bake in the oven about ten minutes. Serve immediately, or the soufflé will fall. Ground rice may be used instead of whole rice. It should be rubbed smooth with a little cold milk, and then add-ed to the remainder of the milk and the butter on the fire, and stirred until it thickens. It is then taken off the fire, sweeten-ed, and flavored; the beaten yolks and then the beaten whites are stirred in quickly, and the sugar is sprinkled over the top, when all is put into the oven.