1/2 c. uncooked rice
1 tbsp. butter
3 c. milk
1/4 c. sugar
1 1/2 tsp. grated lemon peel (rind)
2 eggs, separated
3 tbsp. sugar
1/2 tsp. vanilla

1. In medium saucepan, combine butter, milk, sugar and rice.

2. Bring to a boil, stir. Lower heat to a gentle simmer. Cook for about 30 minutes or until rice is tender, stirring occasionally.

3. Combine lemon rind and egg yolks in a small bowl. Stir a few spoonfuls of hot mixture into yolks, then turn yolks back into hot mixture, stirring until blended.

4. Place mixture in a 6"x10" baking dish. Cool slightly.

5. Beat egg whites until frothy, gradually add sugar. Beat until stiff. Beat in vanilla. Spoon meringue over rice pudding.

6. Bake at 400 degrees for 5 to 8 minutes until golden brown.

7. Serve hot or warm.