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3/4 c. Carolina rice
3 c. water
3 c. milk
4 eggs
3/4 c. granulated sugar
1 tsp. vanilla
1/4 to 1/2 c. raisins

Put rice in water (cold), boil 3/4 hour or until done.
Put 3 cups milk in a pan; 2 cups homogenized and 1 cup evapo-
rated. Heat don't boil. Beat well in another bowl 4 egg
yolks, sugar and vanilla. Add boiled rice to milk. Stir well,
add egg yolk mixture; simmer 15 minutes or until slightly
thickened. Add raisins (the last 5 minutes). Put in 8 x 8 x
2-inch Pyrex dish. Beat egg whites stiff, gradually adding 6
tablespoons sugar. Put meringue over rice pudding. Sprinkle
cinnamon on top. Bake at 350 degrees for 4 to 5 minutes or until
meringue is nicely browned. Sinfully delicious!

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