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Tartlets, Valencienne

Prepare six tartlet crusts. Place four ounces raw rice in a saucepan with four ounces sugar, one pint milk, one teaspoon vanilla essence and a half saltspoon Spanish saffron. Mix well and let boil for forty-five minutes, occasionally stirring at bottom with wooden spoon to prevent burning. Remove, add six candied cherries cut in quarters, two ounces angelica cut in small squares, one egg yolk and a half gill thick cream. Sharply mix two minutes, divide the rice into the six tartlets evenly, dredge a little powdered sugar over, set to bake in oven five minutes, remove and serve.