1/2 to 3/4 c. rice
1 1/2 c. water (boiling)
3/4 tsp. salt

Cook on high heat until it comes to a boil. Reduce heat and steam 15 minutes. Leave cover on.

1 qt. milk
1/2 to 3/4 c. sugar
3 tbsp. cornstarch
4 egg yolks

Mix sugar and cornstarch together. Stir into milk with the egg yolks. Cook until thick. Add 1 tablespoon butter and 1 teaspoon vanilla. Put this into the rice saucepan and mix well. Pour into 2 1/2 quart baking dish.

MERINGUE TOPPING:

4 egg whites
8 tbsp. sugar

Gradually add sugar to stiffly beaten egg whites. Put on top of pudding and bake in oven at 350 degrees for 15 minutes or golden brown.