Four ounces of rice, a pint and a half of milk, six eggs, two ounces and
a half of sugar, half a cup of almonds blanched and chopped, two ounces
of stoned raisins, a little citron, three heaping tablespoonfuls of
dried bread crumbs, and four ounces of butter. Wash the rice and scald
with boiling water, drain and put it into the milk, which must be
boiling on the stove, cook until it is stiff like mush; remove from the
fire and stir into it the butter. When it is cool, add the eggs, one at
a time, the sugar, the almonds chopped fine, the raisins, a little
citron finely cut, and the bread crumbs dried and rolled fine. Butter a
mould, turn the cake into it and bake one hour in a moderate oven. Serve
cold.