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Rice Pudding with Walnuts

Put one-half pound of rice into a mortar, and pound it rather coarse; turn it into a saucepan with three quarts of boiling water, flavor it with rose-water, and stir over the fire until thick. Sweeten the mixture to the taste with sugar, and pour it into a dish. Peel a few walnuts, place them in a mortar and pound them. When the pudding is cold, sift the pounded walnuts over it, and serve.