Directions: 1 cup Minute Rice to 1 cup boiling water and let stand for 5 minutes. Heat oven to 350°F. Mix 1/2 cup sugar, cornstarch and salt. Lightly beat the egg whites. Stir egg yolks into milk and add to the cornstarch mixture. Beat with mixer 1 minute. Fold in egg whites. Stir in rice, lemon juice and raisins. Place ungreased 1-1/2 quart baking dish into an empty cake pan. Pour rice mixture into baking dish and fill cake pan with boiling water 1 inch deep. Bake 90 minutes (stirring every 30 minutes) until pudding is creaming and most of liquid is absorbed. Add more water to cake pan as needed.

Notes: This is the creamiest rice pudding and so easy to make.