Boil two ounces of rice in a pint of milk until quite tender. When done,
mix with it a quarter of an ounce of Nelson's Gelatine soaked in a
tablespoonful of water. Line the inside of a plain mould with the rice,
and when it is set fill it up with half-a-pint of cream, whipped very
stiff and mixed with some nice preserve, stewed fruit, or marmalade.
After standing some hours turn out the pudding, and pour over it a
delicate syrup made of the same fruit as that put inside the rice.