1 quart milk.
4 eggs.
½ cup rice.
¾ cup sugar.
1 tablespoonful butter.
Handful of raisins, seeded and cut in two.
Soak the rice in a pint of the milk an hour, then set the saucepan
containing it where it will slowly heat to a boil. Boil five minutes;
remove and let it cool. Beat the yolks, add the sugar and butter, the
rice and the milk in which it was cooked, with the pint of unboiled;
the beaten whites, and finally the raisins. Grate nutmeg on the top,
and bake three-quarters of an hour, or until the custard is well set
and of a light brown. Eat cold.