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Rice Conde

Boil together one pint each of milk and water; when boiling drop in one teacupful of well-washed rice and boil for twenty-five minutes, stirring it all the time. When cooked stir in one saltspoonful of salt, four ounces of sugar and a few drops of orange-flower water. Mix all well together for one minute, break in three whole eggs and stir again for two minutes. Arrange the rice neatly on a hot dish, keeping it high in the center, and decorate it with stewed peaches, two ounces of dried currants and one ounce of dried angelica cut in small, lozenge-shaped pieces.