1/2 c. uncooked rice
1 c. water
1/2 c. sugar
1 tbsp. cornstarch
2 1/2 c. milk
1/2 c. raisins
1 can fruit cocktail, optional
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs, separated
1 tbsp. real lemon juice
1/4 c. sugar

Stir together, rice, water in pan. Heat to boiling, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. Heat oven to 350 degrees. Blend 1/2 cup sugar, cornstarch and salt. Beat egg yolks slightly. Add yolks and milk to sugar and cornstarch mixture. Beat with rotary beater. Stir in rice, lemon juice, raisins. Pour into ungreased 1 1/2 quart casserole dish. Place the dish in pan of hot water 1 inch deep. Bake about 1 1/2 hours, stirring occasionally or until pudding is creamy. Remove from oven but not pan of water. Increase oven temperature to 400 degrees. Beat egg whites until foamy; beat in 1/4 cup sugar, 1 tbsp. at a time. Continue to beat until stiff and glossy. Spread on pudding; bake for 8 to 10 minutes or until golden brown. Serve warm 6 to 8 servings.