Baked Rice Pudding

½ C. Uncooked Regular Rice

1 C. Water

½ C. Sugar

1 Tbsp. Cornstarch

Dash of Salt

2 Eggs, Separated

2 ½ C. Milk

1 Tbsp. Lemon Juice

½ C. Raisins

¼ C. Sugar

Mix rice and water in saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover. All water should be absorbed. 

Heat oven to 350˚ F. Mix ½ cup sugar, the cornstarch and salt. Beat egg yolks slightly. Beat egg yolks and milk into sugar mixture with hand beater. Stir in rice, lemon juice and raisins. Pour into ungreased 1 ½ quart casserole. Place casserole in square pan, on oven rack; pour very hot water (1 inch deep) into pan. 

Bake, stirring occasionally, until pudding is creamy and most liquid is absorbed, about 1 ½ hours. Remove casserole from oven but not from pan of hot water.

Increase oven temperature to 400˚ F. Beat egg whites on medium speed until foamy. Beat in ¼ cup sugar on high speed, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread over pudding. Bake until meringue is golden brown, 8 to 10 minutes. Serve warm.

Note: Omit meringue if desired. Just before serving, sprinkle pudding with cinnamon or nutmeg.  Yields 6 to 8 servings. 

Crocker, Betty; [the title page and all other information is ripped out], Baked Rice Pudding, p. 265.