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

In medium saucepan, stir together rice and water. Heat to boiling, stirring once or twice. Reduce heat, cover and simmer 15 minutes without removing cover or stirring. All water should be absorbed. Heat oven to 350 degrees. In mixing bowl, mix 1/2 cup sugar, the cornstarch, and salt. Beat egg yolks slightly. Add yolks and milk to sugar mixture, beat with rotary beater. Stir in cooked rice, lemon juice, and raisins. Pour into ungreased 1 1/2 quart casserole. Place in pan of very hot water (1 inch deep). Bake about 1 1/2 hours, stirring occasionally, or until pudding is creamy and most of liquid is absorbed. Remove casserole from oven, but not from pan of hot water.

Increase oven temperature to 400 degrees. Beat egg whites until foamy. Beat in 1.4 cup sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Drop by spoonfuls onto pudding. Bake 8 to 10 minutes or until meringue is golden brown. Serve warm. Makes 6 to 8 servings.