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Porcupine Pudding

Wash a quarter of a pound of the best Carolina rice in two or three waters. Drain it, and put it into a stewpan with a pint or more of cold milk, a little sugar, the thin rind of half a lemon, or any other flavouring that may be preferred. Boil very gently until the rice is quite tender and has absorbed all the milk. The time required will depend in a great measure upon the quality of the rice, but fully an hour should be allowed for it. When it is quite dry, turn it out, beat it well with a spoon to a smooth paste, mix with it three well-beaten eggs, and turn it into a well-oiled mould. Cover it, and steam it by placing it on a plate turned upside down in a saucepan containing about three inches of water. Whilst it is steaming, blanch two ounces of sweet almonds, cut them into strips, and throw them into cold water to preserve their colour. Turn the pudding out upon a dish, stick the almonds all over it, and pour round it a pint and a half of nicely-flavoured custard. Time to steam, one hour and a half. Probable cost, 9d., exclusive of the custard. Sufficient for four or five persons.