Lemon Rice Pudding

Directions

1. 1
   Simmer rice, salt and sugar in milk in 2-quart saucepan until rice is soft, about 20 minutes.
2. 2
   Separate eggs and beat yolks. Whisk a small amount of hot milk into beaten yolks.
3. 3
   Blend yolks back into hot rice.
4. 4
   Simmer until thickened.
5. 5
   Remove from heat and add butter, lemon juice, grated rind and raisins.
6. 6
   Beat egg whites until stiff.
7. 7
   Fold into rice mixture.
8. 8
   Turn into greased 1 1/2-quart casserole and set in pan of water (1 inch deep).
9. 9
   Bake in preheated oven at 350° for 30 minutes.
10. 10
    Grate nutmeg to taste on top.