1/2 c. rice
2 c. water
3/4 tsp. salt
3 egg yolks
2 tsp. liquid Sucaryl
1/2 tsp. vanilla extract
1 c. scalded skim milk
2 c. double-strength coffee
3 egg whites
2 tbsp. sugar
1/4 tsp. almond extract

Wash rice well and combine in a saucepan with water and salt. Bring to boil and cook over low heat 25 minutes. Drain. Preheat oven to 325 degrees. Beat together egg yolks, Sucaryl and vanilla in a saucepan. Gradually add scalded milk and coffee, beating steadily. Cook over low heat, stirring constantly until mixture coats a spoon. Add rice. Mix well and turn into a 2 quart baking dish. Beat egg whites until stiff but not dry. Fold in sugar and almond extract. Pile on the rice mixture. Bake 15 minutes. Serves 6.