4 c. cooked rice
3 c. peeled and chopped apples
1/2 c. seedless raisins
1 tbsp. grated lemon peel
4 eggs, separated
3 c. half & half
1 tsp. vanilla extract
3/4 tsp. salt
1 c. sugar

In 2 1/2 quart casserole, combine first 4 ingredients. In bowl, mix egg yolks, half & half, vanilla, salt and 3/4 cup of sugar; pour over rice mixture. Set 9x13 inch baking pan on oven rack, place casserole in pan and fill pan halfway with very hot tap water. Bake in 350 degree oven for 2 hours or until knife inserted in center comes out clean. Carefully remove casserole from pan.

In a small bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in 1/4 cup sugar, beating well after each addition. Spread whites over rice mixture, making sure that whites touch edge of casserole. Pull up points with back of spoon to make attractive. Place casserole in same pan of water, bake until light golden brown, approximately 10 minutes. Serve warm or cool on wire rack. Refrigerate.