Wash the rice clean, and boil according to recipe in about a pint and a quarter of water. In half an hour take off and drain of all water, and press through a sieve. Then add it to the milk, and let it boil slowly a half hour longer without burning. Whip the cream to a stiff froth, and set the whipped cream to cool until it is needed. Beat the yolks of the eggs and the sugar until they are very light. Add them to the boiling Rice, stirring constantly and well, and let it cook for two minutes, adding in the meantime the grated peel of the Orange. Take the mixture from the fire. Then add the tablespoonful of Vanilla, and the grated nutmeg. Mix well and set out to cool. Remove the dasher from the ice cream freezer, and when the mixture has become very cool, turn it into the freezer and let it set packed in rock salt and ice for three hours.
In the meantime take a dozen sweet Louisiana Oranges, and peel and cut them crosswise into halves. Take out the cores with the sharp point of a penknife, and set them in a dish ready for use. Put a pound of sugar to boil with one gill of water, and after ten minutes add the juice of half a lemon. Put a few pieces at a time of the Oranges into this boiling liquid, and then lay them out side by side in a flat dish. Pour over them the syrup that remains from the boiling, and set the dish in the ice box to cool. When ready to serve, wipe thoroughly the outside of the can that contains the Pudding, and all around the edges, so as to remove any traces of salt. Wet a towel in boiling water and stand the can upon it. Open the can. Put a round dish on top, and then turn quickly upside down, and remove the can. If the Pudding adheres, repeat the applications of a hot towel at the bottom and around. Place the Oranges on top and all around the Pudding, and pour over them the syrup, which has become cool, but not frozen. Serve immediately. This is one of the most delicious, as well as one of the most typical of our Louisiana methods of serving Rice as a dessert.