Rice Pudding

• 1 qt. milk
• 1 3/4 c. rice
• 1/2 c. seedless raisins
• 4 eggs, separated
• 1/2 c. granulated sugar
• 1/4 c. confectioners sugar, sifted
• 1/2 tsp. salt
• 2 tsp. lemon juice
• 1 tsp. vanilla
• 1/2 tsp. cream of tartar

1. Combine rice, milk and raisins in 2-quart saucepan.
2. Cover and cook slowly over low heat until rice is tender, about 40 to 50 minutes.
3. Heat oven to 375u0b0.
4. Grease a 1 1/2-quart casserole. Beat egg yolks lightly with granulated sugar.
5. Add lemon juice and vanilla.
6. Stir into hot rice mixture.
7. Pour into prepared casserole.
8. Whip egg whites until foamy, then whip in alternately confectioners sugar and cream of tartar until stiff.
9. Spoon meringue on top of pudding.
10. Bake 20 minutes.

milk, rice, raisins, eggs, sugar, confectioners sugar, salt, lemon juice, vanilla, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454423 (may not work)