Eliza'S Baked Rice Pudding

• 1/2 c. uncooked regular rice
• 1 c. water
• 1/2 c. sugar
• 1 Tbsp. cornstarch
• dash of salt
• 2 eggs, separated
• 2 1/2 c. milk
• 1 Tbsp. lemon juice
• 1/2 c. raisins
• 1/4 c. sugar

1. Stir together rice and water in saucepan.
2. Heat to boiling, stirring once or twice.
3. Reduce heat; cover and simmer 14 minutes without removing cover or stirring.
4. All water should be absorbed. Heat oven to 350u0b0.
5. Blend 1/2 cup sugar, the cornstarch and salt. Beat egg yolks slightly.
6. Add yolks and milk to sugar-cornstarch mixture; beat with rotary beater.
7. Stir in rice, lemon juice and raisins.
8. Pour into ungreased 1 1/2-quart casserole.
9. Place casserole in pan of very hot water (1-inch deep).
10. Bake about 1 1/2 hours, stirring occasionally or until pudding is creamy and most of liquid is absorbed.
11. Remove casserole from oven but not from pan of hot water.

regular rice, water, sugar, cornstarch, salt, eggs, milk, lemon juice, raisins, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=59177 (may not work)