Ingredients:
- 1 cup long grain rice, cooked with 1/4 teaspoon salt
- 2 cups milk
- 2 eggs, separated
- 1/2 cup granulated sugar
- 1/2 teaspoons vanilla
- raisins or dried fruit, if desired
- 1/4 cup granulated sugar
Preparation:
Add cooked rice to milk; heat to scalding point in saucepan. Beat egg yolks with 1/2 cup granulated sugar and vanilla. Add some of the rice and milk slowly into the egg yolk mixture, stirring briskly. Pour all back into the saucepan and cook until thickened. Fold in raisins or dried fruit, if using. Make meringue. Beat egg whites until soft peaks form and begin adding the 1/4 cup of granulated sugar slowly. Continue beating until stiff peaks form. Cover the rice pudding casserole with meringue and bake at 350° until browned.
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