1 c. rice
1 qt. milk
3/4 c. butter
5 egg yolks
Rind of 1 lemon, grated
1 c. sugar
5 egg whites
1/2 c. light raisins

Wash rice and put in a 4 quart pan. Add just enough water to cover. Bring to a boil and drain. Add milk and cook rice until done, stirring often to keep from sticking. Cream butter and sugar well. Beat egg yolks until thick and lemon colored. Add these to the warm rice with the lemon rind and raisins, blending well. Fold in stiffly beaten egg whites. Put into a well buttered 10 inch tube pan, which has been dusted with farina.

Bake at 350 degrees for about 50 minutes or until set. Cool. Loosen with knife and invert over a flat plate. Sprinkle with powdered sugar.