Cream Rice Pudding
Washed rice, ½ cup.
Cream, or milk, 3 cups.
Eggs, 4.
Cook the rice in the cream or milk; when nearly done, remove from the range, and stir in the yolks of the eggs. Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked. Make a meringue of the whites.