1/2 c. dry rice (cook, rinse, and drain)
4 c. milk
3/4 c. sugar
3 tbsp. corn starch
4 eggs separated
1 tsp. vanilla
1/4 c. sugar

Hold aside 1/4 cup milk for corn starch. Put rice in double boiler with milk. When hot add 3/4 cups sugar, sprinkle of salt. Mix corn starch in 1/4 cup of cold milk, then add to rice and milk mixture. Cook until starts to thicken. Beat egg yolks and add to rice and milk mixture. Cook until thicker, add vanilla. Put in 1 1/2 or 2 quart casserole sprinkle with nutmeg. Beat egg whites, until start to stiffen and add 1/4 cup sugar beat until stiff and put on top of pudding. Bake at 350 degrees or until brown.