Ingredients. - For the caramel: eight ounces of loaf sugar, one-half pint of water. For the pudding: six ounces of rice, two pints of milk, two tablespoonfuls of castor sugar, four eggs, vanilla essence.

Method. - Prepare the caramel and line the mold as directed in the preceding recipe. Simmer the rice in the milk until tender, cool slightly, then stir in the well-beaten eggs, sugar, and a few drops of vanilla essence. Turn into the prepared mold, cover with buttered paper, and steam for nearly one hour. Serve either hot or cold. If preferred the rice may be steamed in dariole molds.