|Seedless raisins||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Lemon||1 , grated|
|Rice||1⁄4 Cup (4 tbs), uncooked|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
Put the raisins in a bowl with the rum, lemon juice and rind.
Let stand several hours or overnight.
Cook the rice, milk and salt in the top of a double boiler over gently boiling water until the rice is tender, about one hour, stirring frequently with a fork.
Remove the rice from the heat and stir in the butter.
Beat the egg yolks lightly.
Pour the hot rice mixture into the yolks slowly, stirring vigorously.
Add the raisins.
Preheat the oven to 325 degrees.
Beat the egg whites until stiff, adding the sugar gradually.
Gently fold into the rice mixture.
Pour into a greased one-quart casserole and sprinkle generously with nutmeg.
Set in a pan of hot water and bake thirty minutes.