Wash 1 glass rice in cold water and drain. Barely cover the rice with fresh water, boil until half cooked, drain, rinse with cold water, and drain completely. Pour the rice into a saucepan, add 3 glasses whole milk, and boil until cooked, but not overcooked. The grains should remain separate. Add ⅛ lb butter and let cool. Sprinkle on ½ glass or more sugar and 1 spoon chopped candied peel, beat in 6 egg yolks, and add 6 beaten egg whites. Pour into a mold and bake in the oven. To serve, turn out onto a platter, strew with sugar, and pour on syrup or sauce [see Sauces for Puddings].