1 c. water
Pinch of salt
1/2 c. rice
1 1/2 quarts milk
3/4 c. sugar
1 tsp. vanilla
1/4 c. raisins
2 eggs, separated
Cinnamon or nutmeg, for topping.

Boil rice in salted water for 5 minutes. In a 2 quart saucepan, bring milk, sugar and vanilla to a boil. Add rice and raisins and reduce heat. Stir often, simmering 30 to 40 minutes until rice is thoroughly cooked. Remove from heat. Beat egg yolks until lemon-covered and slowly add one cup of the hot rice, continually stirring. Slowly add the rest of the rice mixture to the egg yolks. Beat egg whites until thick. Fold into rice pudding and stir until well blended. Return to heat for one minute, stirring constantly. Spoon into individual dessert dishes. Sprinkle with cinnamon or nutmeg and chill. 6 servings.