1 c. raw rice
6 c. water
1/2 tsp. salt
3 c. milk
1 c. cream
5 eggs, separated
1 c. sugar
1 1/2 tbsp. cornstarch
2 tbsp. butter
1 tsp. vanilla
Raisins, optional

Cook rice in water, with salt, until done. Blanch and drain. Cook cooked rice, milk, and cream for 5 minutes, stirring constantly. Beat egg yolks, slowly stir a little of the hot mixture into yolks, then add yolks to the hot mixture. Cook a couple of minutes more. Mix sugar and cornstarch and add. Bake in large cake pan or casserole. Cover with meringue made by beating 5 egg whites, then slowly add 8 tablespoons sugar. Beat until stiff. Bake at 350 degrees until brown. Plump 1 cup raisins before you start the pudding.