1 c. rice
6 c. water
1/2 tsp. salt
3/4 c. sugar
1 qt. milk
1 tsp. vanilla
5 egg yolks, save whites
1 tbsp. cornstarch

MERINGUE:

5 egg whites
5 tbsp. sugar

Boil rice in water until tender, then drain and blanch with cold water until grains separate; drain well. Bring to a boil the rice, 4 cups milk, sugar, salt and add beaten egg yolks, cornstarch and vanilla. When thick, put in a casserole. Cover with meringue of egg whites beaten until stiff, gradually adding sugar. Brown meringue in 350 degree oven.