3/4 c. raw rice
4 c. boiling water
1 tsp. salt
3/4 c. sugar
2 tbsp. cornstarch
4 egg yolks
Vanilla & almond or lemon flavoring

Cook 3/4 cup rice in 4 cups boiling water and 1 teaspoon salt in covered, heavy pan. Stir some, until done, about 20 minutes. Strain if any water is left. Add to drained rice 3 cups milk and 3/4 cup sugar. Return to heat. Add 2 tablespoons cornstarch, dissolved and 4 egg yolks, beaten. Put a little hot mixture into yolks first to keep it from curdling. Heat and stir. Remove, add flavoring. Pour in greased casserole.

MERINGUE FOR RICE:

4 egg whites
1/8 tsp. cream of tartar
1/2 c. sugar

Make meringue of 4 egg whites with 1/2 teaspoon cream of tartar added after partially beaten. Beat stiff and slowly add 1/2 cup sugar. Put meringue on top of rice. Bake at 350 degrees until light brown, about 12-15 minutes.