1 1/2 pints milk
3/4 oz. sugar
2 teaspoons Castor Sugar
2 1/4 oz. rice
2 eggs

Wash rice and cook slowly with molk and sugar, either in slow oven or double cooker.   Allow to cool slightly and add beaten egg yolks.  Let a skin form on top in a pie-dish in oven, then spread a few spoonsfuls of marmalade on top and lastly pile up the stiffly beaten white of egg and Castor sugar on it.  Leave in oven for a few minutes until meringue is brown.