1/2 c. long-grain rice
4 c. milk
3 egg yolks, beaten
1/2 c. sugar
2 tsp. orange peel, shredded or finely chopped
Dash of salt
1/4 c. orange juice
3 egg whites
1/3 c. sugar

In a heavy saucepan, combine rice and milk. Bring to boiling. Reduce heat and cook, covered, over very low heat about 35 minutes or until rice is tender, lifting lid to stir occasionally. Combine egg yolks and 1/2 cup sugar. Stir in the orange peel and salt; add 1 cup hot mixture to egg yolks. Return all to saucepan. Cook 2 minutes more. Remove from heat. Stir in orange juice. Turn mixture into 2 quart casserole.

In mixer bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread meringue over rice mixture. Bake in 350 degree oven for about 12 to 15 minutes. Makes 8 servings.