1/2 c. uncooked rice
3 c. scalded milk
1 tsp. salt
4 eggs, separated
1/4 tsp. lemon rind
1/2 c. sugar

Add rice gradually to 2 cups of the milk in top of double boiler, stirring. Add salt and cook over boiling water until rice is tender, about 45 to 60 minutes, stirring occasionally.

Beat egg yolks and 2 egg whites together. Add lemon rind and half of the sugar. To this mixture slowly add the remaining cup of scalded milk. Fold the cooked rice into this mixture being careful not to mash to much. Turn into a buttered casserole, set dish in pan of hot water and bake at 350 degrees in oven about 20 minutes.

Beat the remaining egg whites until stiff and add to it the remaining sugar, spread meringue over pudding and brown slightly in low oven (250 degrees). Serve hot or cold. Makes about 6 servings.