Rice Custard Pudding - cooking recipe

Ingredients

1/3 c. uncooked rice
3 Tbsp. cornstarch
1 Tbsp. vanilla
1/2 c. sugar
4 c. milk
4 eggs

Preparation

Cook rice until tender in salted water.
Scald 3 cups of milk and add drained rice.
Mix cornstarch and sugar.
Blend with 1 cup cold milk.
Add to hot milk, stirring until thick.
Cook over low heat, stirring often (in double boiler) 10 minutes or more.
Add slightly beaten egg yolks; cook 2 or 3 minutes until eggs are set. Add vanilla.
Turn into baking dish.
Make meringue of egg whites, adding 8 tablespoons sugar, while beating mix half of the meringue into the custard.
Mix the remainder on top.
Bake until brown (325\u00b0).