2 1/2 c. water
3/4 c. converted brand rice
3/4 tsp. salt
6 egg whites
3 c. skim milk
1/2 c. sugar
1 1/2 tsp. vanilla
1 tsp. lemon juice
Vegetable cooking oil, cinnamon or nutmeg

Bring water to boil in saucepan. Stir in rice and salt. Cover and cook over low heat until all water is absorbed, about 30 minutes. Beat eggs in large bowl. Add remaining ingredients except cinnamon or nutmeg; stir until well blended. Stir in cooked rice.

Pour into 2 quart casserole coated with oil. Set casserole in a large pan and add 1 inch hot water to pan. Bake uncovered at 350 degrees for 30 minutes; stir. Sprinkle cinnamon or nutmeg over top. Continue baking until knife inserted near center comes out clean, about 1 hour.