Rice Custard Recipe

Instructions

1. Soak half a cup of cold cooked rice in a pint of hot milk until the grains separate.
2. Add the yolks of two eggs beaten with two tablespoons of sugar, a pinch of salt and a teaspoon of lemon extract.
3. Bake to a soft custard, then cover with a meringue made with the egg whites and four tablespoons of powdered sugar.
4. Serve cold.