Number of times this recipe has been viewed: 7

1/3 c. rice
4 c. milk
4 eggs, separated
1 T. cornstarch
1/2 t. salt
1 t. vanilla (I would add a little cinnamon)
Boil rice in 7 cups rapidly boiling water with 1 t. salt for 20-25 minutes. Pour rice into sieve or calendar and blanch with cold water to separate rice. Let milk come to boil. (Add rice, sugar, cornstarch and 1/2 t. salt) Mix well. Then add egg yolk beaten and let come to boil again. Put in oblong pan. Add 4 T. sugar to beaten egg whites. Pour meringue on top and bake slowly 20 minutes @ 325.
(I think it might be just as nice to fold Meringue in before pouring in pan and baking.)