*Pine-Apple and Rice Mould
¹⁄₂ lb. rice
1 pint milk
3 eggs
¹⁄₂ lb. pine-apple
Syrup
¹⁄₄ lb. tinned apricots
2 table-spoons powdered sugar
1 table-spoon kirsch
Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed. Cut the pine-apple in small pieces and let it simmer for several minutes in a little syrup (see p. 151).
Beat three whole eggs well together. Add them to the rice and then the pine-apple. When well mixed pour into a buttered mould. Bake for about half-an-hour.
Mash the apricots. Add the sugar. When melted pass through a sieve. Add the kirsch, pour over the pudding.