1 qt. of milk
1/2 c. rice, uncooked
2 eggs, separated
1/3 c. sugar
1/2 tsp. vanilla
2 yolks

MERINGUE TOPPING:

2 egg whites
1/4 c. sugar
1/2 tsp. vanilla

Cook rice and milk in double boiler for 1 hour, stirring often. Beat 2 egg yolks, 1/3 cup sugar, 1/2 teaspoon vanilla together, well. Take a small amount of rice and add to egg mixture. Beat well, so egg doesn't cook and curdle. Add to rice and cook until egg thickens. Pour into a 7 x 10 Pyrex dish.

Top with meringue made with 2 egg whites beaten stiff, adding 1/4 cup sugar gradually with the 1/2 teaspoon vanilla. Spread on top of rice and bake 10 minutes in a 400 degree oven until lightly browned. This is both a pretty dessert and one that is good without being too sweet.