Rice Soufflé Pudding. Maltese Cross
½ cup raw rice.
1 pint of milk.
6 eggs.
4 table-spoonfuls powdered sugar.
1 table-spoonful butter.
Soak the rice in warm water enough to cover it well for two hours. Put it over the fire in the same water, and simmer in a farina-kettle until the rice is dry. Add the milk, shaking up the rice—not stirring it—and cook slowly, covered, until tender throughout. Stir in the butter, then the yolks of the eggs, beaten and strained, whatever flavoring you may desire, and when these have cooled somewhat, the whipped whites. Bake in a handsome pudding-dish, well buttered, half an hour.
Eat warm—not hot—or very cold.