Perfect Rice Pudding Recipe

Combine rice and water in a saucepan, hat to boiling, stirring occasionally. Reduce heat, cover and simmer for 14 minutes. Meanwhile, blend together 1/2 C sugar, cornstarch and salt. Beat the egg yolks slightly; add along with the milk to sugar/cornstarch mixture. Stir in rice, vanilla and raisins.

Pour into ungreased 1 1/2 qt. casserole. Place in a pan of hot water. Bake at 350F until pudding is creamy and most of the liquid is absorbed. Remove from oven

Beat egg white until foamy. Gradually beat in 1/4 C sugar, continue beating until stiff. Spread on pudding sealing tot he edges. Return casserole to the pan of hot water in oven and bake another 15 minutes.