Wash well six ounces of Carolina rice and place it in a clean stewpan, and add four ounces of sifted sugar, two ounces of butter, half a stick of cinnamon, and a strip of lemon peel, or a very little grated rind of lemon. Allow the butter to melt, shaking the pan to avoid burning, and then add a pint of milk. Cover closely and bring gently to the boil. Then draw the pan to the side of the fire, and simmer slowly for rather more than a quarter of an hour, when the rice should have absorbed all the milk and be perfectly tender. Withdraw the pan from the fire, and allow the mixture to cool a little. Then add the well-beaten yolks of three eggs, and finally the whites whisked to a firm froth with a tiny pinch of salt and a very little lemon juice. Mix lightly but very thoroughly, and then form into balls about the size of a small tangerine. Make an aperture in each as carefully as possible and insert a small spoonful of either apricot jam or marmalade in the middle; close up neatly, then dip in egg and breadcrumbs. Have ready a well-greased bag, put the beignets in, and cook for fifteen minutes (350 Fahr.). Take out and serve at once.