Swedish Rice Pudding

• 1/2 c. raw rice
• 1 qt. whole milk
• 4 egg yolks
• 1/2 c. sugar
• 2 Tbsp. butter
• 1 tsp. vanilla
• 4 egg whites
• pinch of cream of tartar
• 3 Tbsp. sugar

1. Combine rice and milk in heavy pan and cook until tender.
2. In bowl, beat egg yolks; slowly add the 1/2 cup sugar.
3. Beat until light and lemon colored.
4. Add yolk mixture to rice; beat vigorously.
5. Cook slowly, stirring constantly, until mixture coats spoon.
6. Add butter and vanilla.
7. Pour into 9 x 9-inch glass pan and let cool to room temperature.
8. Beat egg whites until frothy; add pinch of cream of tartar, then slowly add the 3 tablespoons of sugar on high speed until soft peaks form.
9. Spread on cooled rice. Bake at 350u0b0 for 5 to 10 minutes, until light brown.
10. Cool.

rice, milk, egg yolks, sugar, butter, vanilla, egg whites, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584865 (may not work)