RICE SOUFFLÉ

6 eggs
2 oz. of rice
1 pint of milk
sugar to taste
vanilla essence or the peel of 1/2 a lemon
and 1 oz. of butter

Stew the rice in the milk with the butter, sugar, and the lemon peel, if the latter is used for flavouring. When the rice is tender remove the peel; or flavour with vanilla essence, and let all cool. Separate the yolks of the eggs from the whites, and beat each separately into the rice for 2 or 3 minutes. Whip the whites of the eggs to a stiff froth, and stir them lightly into the mixture. Have ready a buttered soufflé tin, pour the mixture into it, and bake the soufflé for 20 minutes in a hot oven. Sprinkle with castor sugar, and serve at once.