Lemon Rice Pudding - cooking recipe

Ingredients

3/4 c. rice
1 qt. milk
4 eggs, separated
1 Tbsp. butter
1/2 c. sugar
1/4 tsp. salt
grated rind and juice of 1 lemon
grated nutmeg
1/2 c. raisins

Preparation

Simmer rice, salt and sugar in milk in 2-quart saucepan until rice is soft, about 20 minutes.
Separate eggs and beat yolks. Whisk a small amount of hot milk into beaten yolks.
Blend yolks back into hot rice.
Simmer until thickened.
Remove from heat and add butter, lemon juice, grated rind and raisins.
Beat egg whites until stiff.
Fold into rice mixture.
Turn into greased 1 1/2-quart casserole and set in pan of water (1 inch deep).
Bake in preheated oven at 350\u00b0 for 30 minutes.
Grate nutmeg to taste on top.