Boil six ounces well-washed rice in a quart of milk until quite tender, add a gill of cream, six ounces powdered white sugar, half a glass of noyeau, six eggs well whisked together over a slow fire until boiling; stand the stewpan immediately in cold water, keep stirring until nearly cold. This custard must now be placed in a freezer used for making ices, and well worked with a spatula until thoroughly frozen; fill a mould with the ice and bed it in rough ice and salt, and place away until wanted. While the above process is going on, pare and quarter eight good oranges, place them in a sugar-boiler with one pint of water and one and a.-half pounds sugar; allow the oranges to boil up in this gently for two minutes, then drain them on a sieve. Boil the syrup down to one-half of its original quantity, then add half a pound of apricot jam and a glass of noyeau, mix well together, and boil one minute; then pour it over the oranges, and let get quite cold. When about to send the pudding to table, dip the mould in lukewarm water; wipe with a clean cloth, turn the pudding out in a dish, and place the orange of compote round it, and serve.