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Rice Whole in Molds

4 ounces rice 1 pint milk 1 dessertspoon sugar 1 bay leaf Wash the rice; put it in a double boiler after picking it over. Boil the milk, and pour it over the rice; add the bay leaf and sugar; if the flavor of lemon is preferred, add half the thin rind of a lemon. Cook the rice for two hours and a half, and see that the water in the outer pan is kept boiling all the time, and the pan is not allowed to boil dry. Pour into a damp mold, or small molds, and put in a cool place for five or six hours. Turn out carefully. Serve stewed fruit with the molds. If small molds are used, put a candied cherry or strawberry on top of each, and serve with whipped cream.