1. Wash the rice, drain, add to the milk in the top of a double boiler. Cover and cook over boiling water about 45 minutes, or until the rice is tender. Remove it from the heat.
2. Beat the egg yolks, add 1/3 cup sugar and the salt and slowly add to the hot rice mixture. Mix thoroughly, then set the pan again over hot water and cook 2 minutes longer, stirring constantly.
3. Remove from the heat and add the vanilla. Let cool.
4. Whip the egg whites stiff, gradually adding the rest of the sugar, and fold into the custard. Chill.