2/3 c. rice
3/4 tsp. salt
1 1/2 c. water
1 qt. milk, scalded
1/2 tsp. salt
3/4 c. sugar
3 tbsp. cornstarch
4 egg yolks, slightly beaten
vanilla
1 tbsp. butter
4 egg whites, beaten until stiff
1/4 c. sugar

Bring rice, salt and water to boil; add milk, salt, sugar and cornstarch. Mix and cook for 2 minutes. Add egg yolks, slightly beaten. Blend a little of the custard with the egg yolks, and then add to the custard and cook another minute stirring constantly. Remove from heat. Add vanilla and butter and place in a baking dish. Beat egg whites until stiff; add sugar and fold whites into custard mixture. Brown in a 350°F oven. Marion Ulring shared this recipe with me. She had received it from Helen Strommen. Helen frequently brought this to Church potluck dinners. Marion Ulring was the wife of Pastor Morris Ulring and mother of my dear friend, Pastor Paul Ulring. Helen Strommen is the wife of our former Pastor, Luther Strommen. (All at one time or another, at Upper Arlington Lutheran Church.)