| How To Cook: |
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1. Simmer the rice in the milk with a pinch of salt till soft.
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2. Cream the butter, sugar, grated lemon peel and egg yolks, and mix with the cooled rice.
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3. Gently fold in the stiffly beaten egg whites, put into a fireproof dish, and bake for 1 hour in a slow oven (325°F).
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