1 c. uncooked rice
6 med. apples, thinly slice
1 tsp. salt
1 c. sugar
1 tsp. cinnamon
3 c. milk
2 egg yolks
2 egg whites
4 tbsp. brown sugar
1 tsp. vanilla

Cook rice in saucepan with 1 quart boiling water and 1 teaspoon salt for 10 minutes; drain. Place half the apple slices in a buttered 2 quart casserole. Blend together salt, sugar and cinnamon; sprinkle 1/3 of mixture over apples. Add 1/2 of the rice and remainder of apples and sprinkle with second 1/3 of sugar mixture. Top with remaining rice and sugar mixture. Pour in milk which has been blended with beaten egg yolks. Cover and bake in slow oven (300 degrees) about 2 hours, stirring occasionally, adding extra milk, as needed. Uncover and cook 30 minutes longer to brown.

Meringue: Beat egg whites until they peaks; add brown sugar, 1 tablespoon at a time, beating between each addition and continue beating until very stiff. Fold in vanilla. Spread on pudding and return to oven for 20 minutes, or until lightly browned. Cool. Serve with ice cream or plain cream. Serves 6-8.