Wash the rice, put it in an enamelled saucepan with the water, and boil until water is absorbed. Then add the milk, salt and a little grated lemon rind. Simmer slowly until the rice is thoroughly cooked, stirring occasionally with a wooden spoon. When ready, remove the saucepan from the heat, and when slightly cooled, stir in cream, 2 tablespoons sugar and egg yolks. Whisk egg whites until stiff and fold them lightly into mixture. Pour the mixture into a well-buttered pie dish, and bake in a slow (325°-M2) oven until nicely browned. Sprinkle with sugar.