1 c. rice
1 qt. milk
5 egg yolks, beaten
1 scant tbsp. cornstarch
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. vanilla
5 egg whites
8 tbsp. sugar

Boil rice in salt water until done. Drain well. Add milk. Boil 5 minutes. Add egg yolks, boil a short time. Add sugar, cornstarch, salt and vanilla. Pour into large casserole. Cover with 5 egg whites and 8 tablespoons sugar, beaten stiff. Bake in oven until meringue is golden.