Rice Custard - cooking recipe

Ingredients

1/2 c. raisins (add if you like)
2 c. milk
1 c. cooked rice (not quick cooking)
2 egg yolks
1/2 c. sugar
1/4 tsp. salt
2 egg whites
2 Tbsp. sugar
1/2 tsp. lemon juice

Preparation

Add the milk and rice slowly and heat with egg yolks, sugar and salt in a double boiler.
Beat the egg whites with 2 tablespoons sugar and lemon juice and spoon over top.
Bake in oven at 425\u00b0 until delicately brown (about 5 minutes).
Serve from the baking dish.
Meringue is best if served within an hour.
The pudding can be made ahead of time and meringue added just before ready to serve.