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Portuguese Pudding

Boil half a pint of milk with three inches of thin lemon-rind. Stir into it, when boiling, three dessert-spoonfuls of ground rice which has been mixed smoothly with three table-spoonfuls of cream. Stir the mixture over the fire for two minutes after it boils, then pour it out to cool. Add a little sugar, together with the yolks of three and the whites of two eggs well beaten. Pour the pudding into a buttered dish, and bake in a moderate oven. When done enough, take out the pudding, and let it stand until it is cold and stiff. Before serving, lay upon it a little apricot or any other fine jam. Time to bake, about three-quarters of an hour. Probable cost, 9d., exclusive of the jam. Sufficient for a small dish.