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Iced Rice Pudding

Cook one-half cup of rice in a quart of boiling salted water; when soft, drain, and pour over it one quart of milk; add to this one cup of sugar beaten with the yolks of two eggs. Beat the whites separately and add the yolks before stirring into the milk. Do not cook the eggs. Cool and flavor with one-half teaspoon of Larkin Orange Flavoring Extract and one-half teaspoon of Larkin Nutmeg. When chilled freeze the same as any ice-cream.