1 qt. milk
1/3 c. natural rice
1/2 tsp. salt
2 eggs, separated
1/3 c. sugar
1/2 c. milk
1 tsp. vanilla
Additional 1/4 c. sugar
Raisins (optional)

Cook milk, rice and salt in double boiler for several hours, stirring often. When rice is tender and fluffy, beat lightly and add egg yolks (not whites), sugar (1/3 cup), milk (1/2 cup) and vanilla. (Add raisins if desired.) Stir well and cook for 3 minutes. Pour hot mixture into 1 1/2-quart casserole.

RICE PUDDING:

Drop meringue on top of pudding by spoonfuls. Bake in hot oven (400 degrees) until slightly brown.

MERINGUE:

Beat 2 egg whites with 1/4 cup sugar until stiff.