1 c. uncooked reg. rice
2 c. water
1 1/2 c. sugar
2 tbsp. cornstarch
Dash salt
4 eggs, separated
5 c. milk

Stir together rice and water in saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover or stirring.

Heat oven to 350 degrees. Blend sugar, cornstarch and salt. Beat egg yolks slightly. Add yolks and milk to sugar-cornstarch mixture; beat with rotary beater. Stir in rice. Pour into ungreased casserole dish. Place dish in pot of very hot water (1 inch deep). Bake about 1 1/2 hours, stirring occasionally or until creamy and most of liquid is absorbed. Remove from oven but not from pan of hot water.