1 qt. milk
1/2 c. rice
1/2 c. seedless raisins
4 eggs
1/2 c. granulated sugar
2 tsp. lemon juice
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cream of tartar
1/4 c. sifted confectioners' sugar

Combine milk, rice and raisins in 2 quart saucepan. Cover and cook slowly over heat until rice is tender, about 40 to 50 minutes. Stir occasionally.

When rice is done, start oven at moderate (375 degrees). Grease 1 1/2 quart casserole.

Beat egg yolks lightly with granulated sugar. Add lemon juice and vanilla. Stir into hot rice mixture. Pour into prepared casserole.

Whip egg whites until foamy, then whip salt in with cream of tartar and confectioners' sugar until stiff. Spoon this meringue over top of rice pudding.

Bake 20 minutes or until meringue is golden. Serve warm or cold. Makes 6 servings.