Consomme with Rice and Cream

Remove the fat from half a gallon of consomme, put in a stewpan and when at
the point of boiling add four tablespoonfuls of ground rice, previously moistened
with a little stock. Boil for ten minutes, and add one teaspoonful each of sugar and
salt, boil again and when the rice is quite done, pour in half a pint of boiling cream.