Take three ounces of rice, and swell it very gently in one pint of new milk. Let it cool; then stir into it one ounce of fresh butter, two ounces of pounded sugar, the yolks of three eggs, and some grated lemon rind. Pour this into a well-buttered dish, but do not quite fill it, and then lay lightly over the top the whites of three eggs which have been well beaten up with three tablespoonfuls of sifted sugar. Put the pudding directly into the oven, the heat of which must be moderate, and bake it for about twenty minutes, or till the egg crust has become lightly browned.