Lemon Rice Pudding Recipe

Instructions

1. Boil a cup of well washed rice in a quart of milk until very soft.
2. Add to it while hot the beaten yolks of three eggs, the juice and grated rind of two lemons, eight tablespoons of sugar and a pinch of salt.
3. If too thick add a little milk.
4. It should be rather thicker than boiled custard.
5. Turn it into a pudding dish, beat the whites of the eggs very stiff with six tablespoons of powdered sugar, spread over the top and brown delicately in a slow oven.