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Russian Rice Pudding

Make a syrup of a quarter of a pint of cold water, and a quarter of a pound of lump sugar; boil them for a few minutes, skimming well, then stir in a little essence of nutmeg or ginger and a table-spoonful of lemon-juice, and boil for a few minutes more. Add three ounces of rice that has been boiled in water and drained and left to get cold, cover the pan, and leave it for a quarter of an hour just below boiling point. Add half a glass of good rum, and cover again for ten minutes. Turn out in a deep, glass dish to cool, and when cold serve with any nice fruit. Arrange the fruit on top, and pour some of the syrup round. Probable cost, 8d., without fruit.