1 c. uncooked rice
4 egg yolks
2 c. water
1 c. sugar
2 tbsp. cornstarch
5 c. milk
2 tbsp. lemon juice
1 tsp. salt
Raisins

Stir rice and water in saucepan. Heat to boil, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover or stirring. All water should be absorbed.

Heat oven to 350. Blend 1 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 and raisins (if desired).

Pour into ungreased casserole, place casserole on pan of water (1 inch deep). Bake about 1 1/2 hours, stirring occasionally or until pudding is creamy and most of liquid is absorbed.