Boil ¼ lb. of rice in about 1 pint of milk for 30 to 35 minutes, adding a small lump of butter, a pinch of salt, a little sugar and a few drops of lemon juice. When the rice is soft, remove from the saucepan and let it get quite cold. Then put it in a basin and mix with the yolks of 3 eggs, 2 ozs. of flour and a teaspoon of rum. Let the mixture stand for several hours and, when about to use, add gradually the whites of eggs beaten to a stiff froth. Drop small pats of the mixture into a pan of hot oil and fry to a golden colour. When done, remove from the pan, drain, sprinkle with sugar and serve hot.