Pack hot boiled rice into well oiled border mold and let stand in a warm place (over kettle of hot water) for 10 m. Turn on to serving dish carefully.

Or, parboil 1 cup of rice in salted water 5 m.; drain and cook in a double boiler with 2 1/2 - 3 cups of milk and salt, until the rice is tender and the milk absorbed, then pack into the mold.

1 tablespn. of butter and the yolks of 2 eggs may be added to the rice about 2 m. before it is taken from the double boiler.