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Eggs, Calcutta

Plunge four ounces raw rice into a pint boiling water and boil for thirty-five minutes, thoroughly drain on a sieve, then place in a large baking dish, adding one and a half gills cream or rich milk, half ounce good butter, half teaspoon curry powder, half teaspoon salt, one saltspoon each cayenne and grated nutmeg; mix well and let come to a boil, then carefully crack in twelve fresh eggs, season evenly with a half teaspoon salt and two saltspoons white pepper, set in the oven for six minutes, remove and serve.