1½ cups Carnation Milk
1½ cups water
Grated rind of ¾ lemon
2 tbsp. powdered sugar
2½ tbsp. lemon juice
2 eggs
¼ tsp. lemon extract
Wash rice and soak in cold water for an hour. Drain, put into double boiler; add the Carnation diluted with 1½ cups water; add salt and cook until rice is soft. Add sugar, lemon rind, lemon juice, and egg yolks slightly beaten. Cook until it thickens, about 5 minutes, then turn into a buttered baking dish, cover with a meringue made from egg whites, powdered sugar, and lemon extract. Put in a slow (300°F) oven just long enough to brown. Serves 8.
PINEAPPLE RICE PUDDING
½ cup rice