1 c. uncooked reg. rice
1 c. water
1/2 c. sugar
1 tbsp. cornstarch
Dash of salt
2 eggs, separated
2 1/2 c. milk
1 tbsp. lemon juice
1/2 c. raisins (optional)
1/4 c. sugar

Mix rice with water in saucepan. Heat until boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover. All water should be absorbed.

Heat oven to 350 degrees. Mix 1/2 cup sugar with cornstarch and salt. Beat egg yolks slightly. Beat egg yolks and milk into sugar mixture with hand beater. Stir in rice, lemon juice and raisins.

Pour into ungreased 1 1/2 quart casserole. Place casserole dish into square pan, 9x9x2 inch, on oven rack, pour very hot water (1 inch deep) into pan. Bake, stirring occasionally, until pudding is creamy and most of liquid is absorbed, about 1 1/2 hours. Remove from oven, but not from pan of hot water. Increase oven temperature to 400 degrees.

Beat egg whites on medium speed until foamy. Beat in 1/4 cup sugar on high speed, 1 tablespoon at a time, continue beating until stiff and glossy. DO NOT UNDERBEAT. Spread over pudding. Bake until meringue is golden brown, 8-10 minutes. Serve warm. 6-8 servings.

Omit meringue if desired. Just before serving, sprinkle with cinnamon or nutmeg.