1/2 c. sugar
1 egg, separated
Juice of 1 lemon

2 eggs, separated
1 c. milk
1/2 c. sugar or to taste
1 lemon, grated rind
2 c. cooked white rice (1 c. raw white rice equals 2 c. cooked)

Mix by hand: rice, sugar, milk and grated rind of 1 lemon with slightly beaten egg yolks. Beat egg whites until stiff and fold into rice mixture. Grease lightly medium casserole. Pour in pudding mix and sprinkle top with cinnamon. Bake 30 minutes at 350 degrees. In small saucepan, combine lemon juice, sugar and egg. Bring to a boil. Take from heat and whip egg white until stiff. Fold into lemon sauce, put back on low heat to cook egg whites until thickened, being careful not to burn sauce (about 1-2 minutes). We always double the sauce recipe because it's so good. Also can be used for bread pudding.