4 1/4 c. milk
1/2 c. rice
1/4 c. + 2 tbsp. sugar
Saffron or cinnamon or allspice

Boil the milk. Add the rice, stirring constantly with a wooden spoon until milk boils again. Cover and simmer about 1 hour until rice swells. After rice is swollen and cooked, add the saffron (or cinnamon or saffron and cinnamon or allspice) and cook a few more seconds. Take mixture off the heat. Add sugar and egg yolk and stir. (Add a few drops water to the egg yolk and mix. Slowly pour it into mix while stirring. This keeps the yolk from curdling when added to hot mixture.)

Beat the egg white very stiff and fold it into the mixture. Can be served immediately or cooled in refrigerator. Serve with brown sugar, grenadine, fruit or canned fruit and juice on top.

RICE PUDDING PIE: Make or buy frozen pie crust. Add 1 package of vanilla sugar to rice mixture. Pour into pie crust. Bake in warm oven, 200 to 250 degrees, about 20 minutes. If you want the pie to brown, brush top with a beaten egg and 1/2 teaspoon sugar.