A hot rice dessert of Dutch ancestry.

1 lb. prunes, pitted
1/4 tsp. cinnamon
1 tbsp. grated lemon rind
2 c. water
1 c. granulated sugar
1 c. raw regular or converted white rice
1 1/2 c. juice drained from prunes
Heavy cream

1. In saucepan, combine prunes, cinnamon, lemon rind; add enough water to cover; cook until prunes are tender; add sugar.

2. Cook rice until almost tender; drain.

3. Add juice drained from prunes (if necessary); cook over low heat until liquid is absorbed.

4. Pile rice in center of serving plate; ring with border of prunes.

Serve with cream.

Makes 8 servings.