leftover rice pudding

Leftover Rice Pudding

    Source: Health for Victory Club (WWII vintage)

    2 eggs
    2 cps milk
    1/2 cp raisins
    1/8 tsp cinnamon
    1 cp cooked rice
    1/4 tsp salt
    1/2 cp sugar or 1/4 cp sugar and 1/4 cp honey
    1 tsp vanilla or lemon extract


    1 - Separate the yolks and whites of the eggs.
    2 - Add 2 tbsp of milk to the yolks and place the remainder of
    the milk in a saucepan to heat.
    3 - Use low heat or a double boiler.
    4 - Wash raisins, add to the milk and cook until soft(about 15 minutes).
    5 - Add rice and cook 5 minutes longer then stir in the egg yolks,
    salt, sweetening and spice.
    6 - Stir well and cook 2 or 3 minutes, then remove into a casserole.
    7 - Beat the egg whites until stiff.
    8 - Add 1/4 tsp of cream of tarter to egg whites to give more body
    and to make them brown better.
    9 - Place in a preheated 350 degree oven and brown the whites, then chill.