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Rice Pancakes

Wash one-half pound of rice, put it into a saucepan with some water, and boil it to a jelly, adding more water when required. When cooked, leave it until cold; then mix with it one pint of cream, eight or nine eggs, a pinch of salt, and a small quantity of grated nutmeg. Warm one-half pound of butter, then stir it in with the other ingredients, adding as much flour as will make a thick batter. Fry the pancakes as usual, using as little butter as possible. Serve them either plain, or with jam or preserves.