Boil half a cup of rice in aquart of milk until it is thoroughly done. Sweeten to taste, and let it cool. Beat in the yolks of foureggs. Flavor with lemon rind or essence and nutmeg. Bake in a pudding-dish. When cool, pour over it the whites of your eggs, beaten with acup of white sifted sugar. Bake light brown. Season to taste with lemon, rose or vanilla.