Lorene Anderson
1 qt. milk
1/2 c. rice
1/4 tsp. salt
4 eggs, separated
1/2 c. sugar
2 T. butter
1 tsp. vanilla
3 T. more sugar

Combine rice, milk, and salt and cook slowly until rice is tender. Stir often. (Cook in heavy pan) Beat the 4 egg yolks well; add the 1/2 cup sugar and vanilla and beat. Stir into the cooked rice and cook slowly until custard-like. Add the 2 tablespoons butter. Pour into a greased 2-quart casserole. Topi with a meringue made with the 4 egg whites and 3 tablespoons sugar, stiffly beaten. Brown in preheated over at 350°.

I have made this many times. We like it served cold with milk. Raisins can be added after making custard-like mixture (don’t cook).

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