Put rice in hot milk till it has absorbed all it can and is tender. Beat lightly the yolks of the eggs, beating in fresh butter; add powdered sugar and the whites of the eggs well beaten. Put the rice into this mixture and place all in a mold. Cook it gently for twenty-five minutes.
Meanwhile take some very perfect yellow plums, skin and stone them and heat them in white wine that you have seasoned with a little spice. Turn out the rice, put the yellow plums on the top and pour round the sauce, strained through muslin. Very good cold.