Yield: 6 servings
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1/4 cup uncooked rice
2 cups milk
2 eggs, separated
6 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla

Wash rice, drain and add to milk.

Cook covered in top of double boiler until rice is tender (about 45 minutes).

Beat egg yolks thoroughly.
Add 4 tablespoons sugar and salt.
Stir some of the rice mixture into beaten yolks.
Then add yolks to hot mixture and cook 2 minutes.
Stir constantly.
Remove from heat and add vanilla.

Beat egg whites until stiff, add 2 tablespoons sugar.
Fold beaten whites into custard. Chill and serve.
Beaten whites may be spread on top of custard and browned delicately in the oven.
One cup of raisins maybe be cooked in custard, if desired

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