|Milk||1 1⁄2 Pint|
|Castor sugar||1 Ounce|
|Cold water||1 Tablespoon|
Heat a tin charlotte or souffle mould and have ready a thickly folded band of newspaper so that the hot tin may be encircled with it and held firmly in one hand.
Melt loaf sugar in the water in a thick, very small pan, and, when dissolved, boil quickly until it becomes dark golden brown.
Do not stir.
Pour at once into the hot tin mould, and rotate quickly to coat the sides and base of the mould.
Finally, place mould on a firm flat board so that excess caramel may flow to the base and set level.
Keep in a warm place, as draughts may cause the caramel coating to crack.
Cut thin strips of lemon rind and infuse in the milk, slowly.
Remove the rind when the milk boils, sprinkle in the rice, stirring all the time, and cook until grain is soft and smooth, about 8—10 min Sweeten to taste.
Pour into the coated mould and leave in a cool place to set.
Turn out and serve with cream.