French Rice Pudding
Boil about 4 tablespoonfuls of rice in a little milk till tender.
The rice when cooked must be very thick.
Leave to get cold.
Mix 3 large crushed macaroons (or almond biscuits) into the rice.
Add 1 tablespoonful of caster sugar, a pinch of salt, a pinch of powdered cinnamon, a whole egg, the yolk of a second egg and then the white of the second egg beaten really stiffly.
Pour into a greased mould sprinkled with breadcrumbs.
Bake in the oven for 20 to 25 minutes.
Serve as it is or with confectioners' custard poured over it.