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Rice, Orange Pudding

Wash in cold water, drain and place in a saucepan five ounces good rice with a pint and half cold milk, two ounces sugar, a saltspoon salt and the rind of a sound orange very finely chopped up; place on the range and boil for forty minutes, being careful to stir at the bottom every five minutes to prevent burning. Remove, add half pint cream, two eggs and four egg yolks, one by one, continually stirring while adding and for four minutes after being added. Lightly butter a quart pudding mould, pour the rice into it, cover the mould, place it in a saucepan with boiling water up to half the height of the mould and bake in a moderate oven for twenty minutes; take from the oven, remove the cover and turn upside down on a dish without removing the mould. Just before serving remove the mould, decorate the dish with candied oranges and serve.