Rich Rice Pudding

Boil half a pound of rice in slightly salted water until tender. Drain, mix with 4 eggs beaten separately, 1/2 pint thick sweet cream with 2 tablespoonfuls butter melted in it. Add the following:

1 cupful sugar
1/2 nutmeg, grated
2 tablespoonfuls rose-water
1/2 pound of raisins or Zante currants
1 handful shredded citron

Bake one hour in a moderate oven. Serve with hard sauce. The fruit may be omitted. Sprinkle the top of the pudding thickly with white sugar and dashes of cinnamon before sending to the table.