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Lemon Rice Pudding

To one quart of cold milk add two (small), level tablespoonfuls of rice, the grated rind of two lemons, and one-half cup of sugar. Let cook in double boiler until rice grains are well filled out and tender, then place in baking dish and bake for an hour, stirring the pudding a number of times meanwhile (even though a light brown skin forms repeatedly) till the last fifteen minutes, when it should be allowed to brown. Add more sugar if not sweet as desired on placing in oven. This will be creamy and delicate.