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Rice Croquettes

One-half cup rice, one pint milk, two tablespoons sugar, three eggs, one tablespoon melted butter, a little grated lemon peel and salt; soak the rice in enough warm water to cover it, then drain almost dry, put in the milk and steam until very tender, then add sugar, butter and salt; beat the eggs to a stiff froth and add to the mixture. Cook all together about five minutes over a slow fire, remove from the fire and add the grated lemon peel and turn it upon a well buttered dish; when cold, flour your hands and roll into oval shaped balls, dip into beaten eggs and cracker crumbs and fry in good sweet lard. Some prefer fine bread crumbs to the crackers.