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Rice Pudding, Dutch

Soak four ounces of rice in warm water half an hour, then drain the water from it, and throw the rice into a stewpan, with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, mix four whole eggs well beaten, with a slice of butter melted in a tea-cupful of cream (or milk where cream is scarce or dear), and three ounces of sugar, a quarter of a nutmeg, a good piece of lemon-peel, and the rice. Put a light puff-paste or grated tops and bottoms into a mould or dish, spread the rice on this, and bake in a quick oven.