1/3 c. rice
3 tbsp. cornstarch
1 tsp. lemon flavoring
1/2 c. sugar
4 c. milk
4 eggs

Cook rice until tender in boiling salted water. Scald 3 cups milk and add drained rice. Mix sugar with cornstarch and dilute with 1 cup cold milk. Add to hot milk, stirring until thick. Cook 20 minutes over hot water. Add slightly beaten egg yolks and cook 2 to 3 minutes until egg is set. Turn into buttered pudding dish and cover with meringue made with 4 egg whites and 8 teaspoons sugar. Bake in a moderate oven until delicately brown. Add flavoring before putting in baking dish, vanilla or lemon.