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Easter Pudding

(England.) Mix slowly 1/2 pint milk and 4 ounces rice four, add 1 pint boiling milk and stir on fire for five minutes. Add 2 ounces butter, 2 ounces sugar, and boil for ten minutes more. When cool, add, stirring it, 1 gill of cold milk, and the grated rind of a lemon, 6 eggs, whites and yolks beaten separately, 2 ounces sugar, and 1 ounce currants. Beat well, pour into a dish, bake until brown, and serve cold, with cream.