Rice a la Royale

• 3 ounces rice
• ½ pint milk
• 4 tablespoons <

Simmer rice in milk and sugar until tender. Cool. Make the custard with egg yolks, milk, cornflour and sugar. Flavour to taste with vanilla extract; strain and divide into 2 equal parts. Add the gelatine, dissolved in a little water, to one part, and reserve the remainder to use as a sauce.