1 1/2 c. water
1/2 c. uncooked rice
3/4 tsp. salt
3 eggs, separated
1/2 c. sugar
1/4 c. butter, melted
2 1/2 c. milk
1/4 tsp. almond extract
1 tsp. vanilla extract
6 tsp. sugar
1 tbsp. cornstarch

Cook rice in water until absorbed with 1/2 teaspoon salt, covered pan. Put beaten egg yolks, 1/2 teaspoon salt, 1/2 cup sugar, and 1 tablespoon cornstarch into casserole dish. Stir in butter, milk, vanilla and cooked rice.

Place casserole dish in a large pan of water. Enough water to cover 1 inch of bottom of casserole. Bake 1 hour at 350 degrees. Stir 3-4 times while baking. Make a meringue by beating the 3 egg whites with 6 teaspoons sugar. Put on baked rice. Bake 10-15 minutes longer until meringue is golden.