1/2 c. uncooked reg. rice
1 c. water
1/2 c. sugar
1 tbsp. cornstarch
Dash of salt
2 eggs separated
2 1/2 c. milk
1 tbsp. lemon juice
1/2 c. raisins
1/4 c. sugar

Cook together rice and water. Reduce heat. Cover and simmer for 15 minutes. All water should be absorbed. Heat oven to 350 degrees. Blend 1/2 cup sugar, cornstarch and salt. Beat egg yolks slightly. Add egg yolks and milk to sugar- cornstarch mixture. Stir in cooked rice, lemon juice and raisins.

Pour into UNGREASED casserole (1 1/2 quart size). Bake about 1 1/2 hours, stirring occasionally, until pudding is creamy.

Beat egg whites until foamy. Beat in 1/4 cup sugar until whites are stiff. Spread on pudding. Bake 8 to 10 minutes. Delicious!