Preheat oven to 325 F. Blanche the rice, then cook till tender in the cup of milk. Beat the egg and mix with the sugar. Add the egg mixture, the fruit, the spice and half-C. of milk to the rice. Mix thoroughly and turn into buttered-and-sugared molds. Bake at 325 for about an hour. Serve, turned from the molds, with wine, orange or currant jelly sauce.