3 c. milk
2/3 c. uncooked rice, converted
3/4 c. sugar
2 eggs, separated
1 tsp. vanilla
Moist shredded coconut or raisins (optional)

Put milk and rice in saucepan, stir well. Set over moderate heat and stir frequently. Let cook until bubbles appear around edge of pan. Turn heat as low as possible. cover pan with lid and let remain over this low heat, 45-50 minutes until rice has absorbed most of the milk. Stir several times while cooking.

Take pan from heat. Stir in sugar. Beat egg yolks, stir in a little warm pudding. Then combine with rest of pudding. Stir in vanilla. Beat egg whites stiff, pour hot pudding over, then mix. Serve at once or cover and chill. If thicker than desired, stir in a little cream or milk. Serves 8 to 10.