Rice Pudding

Directions

1. 1
   Cook over hot water until tender (45 minutes) rice in 2 cups milk and salt.
2. 2
   Last 1/2 hour stir in raisins.
3. 3
   Next stir in remaining 2 cups milk, beaten egg yolks, cinnamon and vanilla. Cook for 5 minutes, stirring occasionally.
4. 4
   Next, carefully fold in 2 stiffly beaten egg whites.
5. 5
   Pour into casserole and bake 1/2 hour at 350°.
6. 6
   Serve warm or cold.