1 c. rice
1 c. sugar
1 tbsp. cornstarch
1 tsp. vanilla
5 egg yolks
1/2 tsp. salt
1 qt. whole milk

Cook rice in 6 cups of salted water for 35 minutes or until done. Drain and blanch in cold water. Put back in kettle and add milk. Cook slowly 5 minutes.

Beat egg yolks. Add salt, cornstarch and sugar. Add some of the rice mixture to egg yolk mixture, then pour egg mixture into rice mixture. Cook slowly for 5 minutes more. Add vanilla and pour into an oblong, glass cake pan.

MERINGUE:

5 egg whites (room temperature)

Beat until foamy, add 1/4 teaspoon of tartar and beat until stiff. Add 10 tablespoons of sugar, 2 tablespoons at a time, beating after each addition. Cover rice with meringue and make sure it touches the edges of the glass. Bake at 400 degrees until light brown, about 5-8 minutes.