1 c. long grain rice
6 c. water
1/2 tsp. salt
1 qt. milk
1 tbsp. cornstarch
1/2 c. sugar
1/2 tsp. salt
Almond flavoring
5 eggs, separated

Boil rice with water and salt until tender. Blanch and drain through sieve. Add milk and boil 5 minutes. Beat egg yolks well; add cornstarch, then some of hot rice mixture, then rest of rice mixture. Bring to a slow boil; add sugar, 1/2 teaspoon salt, and almond flavoring as desired. Beat egg whites until foamy. Add 1/2 cup sugar gradually and beat until stiff. Top rice with meringue and brown in 350 degree oven in 9 x 9 inch baking dish.