1/2 c. uncooked white rice (do not use minute rice)
3 c. milk
1/2 tsp. salt
2 sticks cinnamon
3 eggs, separated
1/4 c. sugar
1 tsp. vanilla
1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 tbsp. sugar

1. Combine rice, milk, salt and cinnamon sticks in the top of a double boiler. Cook over low to medium heat for 1 to 1 1/2 hours, until the mixture has thickened.

2. Preheat oven to 350 degrees. Whisk egg yolks and 1/4 cup sugar. Combine with milk and rice mixture and continue to cook for 5 to 10 minutes. Remove from heat and add 1 teaspoon vanilla.

3. Beat egg whites and cream of tartar with electric mixer until frothy. Gradually add 6 tablespoons sugar and beat until shiny peaks form. Add 1/2 teaspoon vanilla.

4. Put rice mixture in a greased 2 quart casserole. Spread meringue on top. Bake for 10 to 15 minutes, until meringue is golden.