Boil ½ cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and stir in the rice. Flavor with rose-water and put in a well-buttered pudding-dish. Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done. Serve cold.