CUSTARD LAYER:

1/2 c. (heaping) rice (not instant)
1 1/2 c. water
3/4 tsp. salt
1 qt. milk
3/4 c. sugar
3 tbsp. cornstarch
4 egg yolks
1 tbsp. butter
1 tsp. vanilla extract

MERINGUE LAYER:

4 egg whites
Dash cream of tartar
2/3 c. sugar

Bring water to a boil; add rice and salt. Reduce heat and steam 15 minutes or until rice is tender. Combine milk, 3/4 cup sugar, cornstarch and egg yolks. Cook in double boiler or microwave until thick. Add butter and vanilla. Turn into greased 2 1/4 quart baking dish. Stir in steamed rice.

Beat egg whites and cream and cream of tartar until stiff. Gradually add 2/3 cup sugar, continuing to beat. Spoon on top of rice mixture. Brown in 350 degree oven for 15 minutes. Good warm or cold. Serves 8 to 10.