1 c. rice
2 c. water
6 c. milk
1 c. sugar
1 tsp. salt
4 eggs

Cook rice in salted water until absorbed. Scald milk. Add 4 cups of milk to rice and cook until rice is done and quite thick. Add sugar and cook slowly. Beat egg yolks and add the 2 remaining cups of hot milk. Stir. Add to rice. Cook until custard is thick.

TOP PUDDING WITH MERINGUE:

4 egg whites
1/2+ tsp. vanilla
1/4+ tsp. cream of tartar

Beat egg whites until it forms soft peaks. Add 8 tablespoons sugar (add 2 at a time and beat after each one). Put on top of pudding and bake for 8 to 10 minutes at 350 degrees.