Savoring Rice with Ham

From 1912:

Boil a cupful of rice in two quarts of salted water for twenty minutes, having the water at a galloping boil when the rice goes in. Drain and add to it a cupful of hot milk, into which you have stirred two raw eggs, two tablespoonfuls of grated cheese, and a tablespoonful of butter. Mix well, add half a cupful of boiled ham, chopped fine; put into a greased mold and steam for an hour and. a half. Turn out on a flat dish and pour over it a sauce made by cooking together a tablespoonful each of butter and flour with a cupful of milk, and when these are smooth, stirring into it a tablespoonful of grated cheese. Salt and pepper to taste.