1/2 c. rice, uncooked
Water
3 c. scalded milk
3 egg yolks
1/2-1 c. sugar
3 tbsp. cornstarch
3/4 c. cold milk
1 tsp. vanilla
3 egg whites
6-8 tbsp. sugar

Cook rice in water until done. Scald milk and mix with cooked rice. Beat egg yolks slightly and add 1/2 to 1 cup sugar, cornstarch and cold milk. Add this second mixture to the rice and cook until egg is set, about 2 minutes.

Turn into a buttered baking dish and cover with meringue made by beating the egg whites until stiff and gradually adding the sugar. Spread meringue on top of pudding. Bake in a 350 degree oven for 10 to 15 minutes or until meringue is browned.