Rice Custard Pudding

Directions

1. 1
   Cook rice until tender in salted water.
2. 2
   Scald 3 cups of milk and add drained rice.
3. 3
   Mix cornstarch and sugar.
4. 4
   Blend with 1 cup cold milk.
5. 5
   Add to hot milk, stirring until thick.
6. 6
   Cook over low heat, stirring often (in double boiler) 10 minutes or more.
7. 7
   Add slightly beaten egg yolks; cook 2 or 3 minutes until eggs are set. Add vanilla.
8. 8
   Turn into baking dish.
9. 9
   Make meringue of egg whites, adding 8 tablespoons sugar, while beating mix half of the meringue into the custard.
10. 10
    Mix the remainder on top.
11. 11
    Bake until brown (325°).