Cook 1/2 cup rice in 1 1/2 cups salted water until rice is done and water has boiled down. Add 2 1/2 cups milk and 3 tablespoons sugar. When hot, add 2 tablespoons cornstarch dissolved in cold water. Cook until thick, stirring constantly (burns easily). Add 3 beaten egg yolks and cook another 3 minutes. Remove from stove. Add 1 teaspoon vanilla.

Beat 3 egg whites with 1/8 teaspoon cream of tartar until stiff, then add 6 tablespoons sugar and beat some more. Mix 1/3 whites into the hot rice and pour into a casserole. Cover with remaining egg whites and brown in 350 degree oven. 3-4 tablespoons raisins may be added if desired.