Pudding (Rice) (Mrs. Mybergh.)

Instructions

1. Boil 5 tablespoonfuls of pounded rice with 1 quart of milk till thick and soft, then let it cool.
2. Stir in 2 oz. of butter, 8 oz. of sugar, and 1 teaspoonful of cinnamon.
3. Whisk the whites and yolks of 6 eggs separately, then mix them with the rice and milk.
4. Butter a mould and dust it with fine biscuit, pour in the mixture, and bake for three-quarters of an hour.
5. Turn out when cold.