Ingredients
3 cups milk
1/2 cup uncooked rice or 3/4 cup quick cooking rice
3/4 tsp. salt
3/4 cup sugar
1 tsp. grated lemon rind
3 tbsp. lemon juice
2 eggs, separated
1/4 tsp. salt for meringue
cinnamon

Directions
Heat the milk to scalding in a 2 quart covered saucepan. Add the rice, one half cup of the sugar and the salt. Stir to dissolve the sugar. Cover and cook for 50 minutes (20 minutes if using quick cooking rice) until the rice is tender. Add the lemon rind and juice.

Beat the egg whites until stiff. Add salt and the remaining 1/4 cup of sugar gradually and continue to beat until the mixture is very stiff. Beat the egg yolks slightly, add to the rice, stirring briskly and thoroughly. Fold about 1/4 of the beaten egg white into the pudding and spread the remainder over the top. Sprinkle with cinnamon. Serve while still warm. Makes 6 large servings.