Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4
tablespoonfuls of sugar and stir in the rice. Flavor with rose−water and put in a well−buttered pudding−dish.
Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done.