Southern Rice Pudding. Maltese Cross
1 quart fresh, sweet milk.
1 cup raw rice.
2 table-spoonfuls butter.
1 cup sugar.
4 eggs, beaten light.
Grated lemon-peel—about one teaspoonful.
A pinch of cinnamon, and same of mace.
Soak the rice in a cup of the milk for two hours. Turn into a farina-kettle; add the rest of the milk, and simmer until the rice is tender. Rub the butter and sugar to a cream. Beat up the eggs, and whisk this into them until the mixture is very light. Let the rice cool a little while you are doing this. Stir all together, flavor, put into a buttered mould, and bake about three-quarters of an hour in a moderate oven. If baked too long the custard will separate into curds and whey.
Eat warm with sauce, or cold with sugar and cream.