Old-Fashioned Rice Pudding

from Terry Kint

1 c. sugar
2 Tbs. flour
1/2 tsp. salt
2 c. milk
3 eggs, separated, at room temperature
2 1/3 c. cooked rice
1/3 c. raisins
1/4 c. butter
2 tsp. vanilla
2 tsp. fresh lemon juice
1/4 tsp. freshly grated nutmeg
1/4 tsp. cream of tartar
4 Tbs. sugar

Preheat oven to 350*. In an saucepan, mix the sugar, flour and salt. Slowly stir in the milk. Cook over medium-low heat, stirring constantly, until thickened. Beat the egg yolks lightly, then stir in about 1/2 c. of the hot custard to temper the eggs. Add the egg mixture to the custard and cook for 2 minutes longer, stirring contstantly.

Remove from the heat and stir in the rice, raisins, butter, vanilla, lemon juice, and nutmeg. Pout into a greased 1 1/2 quart casserole and bake for 20-25 minutes.

Five minutes before pudding is done, make the meringue. Beat the egg whites and cream of tartar in a deep bowl until the egg whites form soft peaks. Add 1 Tbs. of sugar at a time, beating well after each addition.

Remove the pudding from the oven and top with the meringue, swirling into peaks. Bake 12-15 minutes longer until browned.