Baked Chocolate Rice Pudding

 Baked chocolate rice pudding

½ cup rice

1 cup water

2/3 cup sugar 

1 tablespoon cornstarch 

1/3 cup cocoa

Dash of salt

2½ cup milk

2 egg yolks

½ cup raisins

2 egg whites

¼ cup sugar

Stir together the rice and water in a saucepan. Heat to boiling, stirring once or twice. Reduce heat and cover and simmer for 14 minutes without removing the cover or stirring. All the water should be absorbed. Blend 2/3 cup sugar, the cornstarch, cocoa and salt. Add the ½ cup milk to the mixture and stir to form a paste, then add remaining milk. Add beaten egg yolks and beat with a rotary beater. Stir in rice and raisins. Pour into an ungreased 1½ quart casserole.

Place the casserole in a pan of very hot water. Bake in a 350 degree oven for about 1½ hours, stirring occasionally, or until the pudding is creamy and most of the liquid is absorbed. Remove the casserole from the oven but not from the pan of hot water. Increase the oven temperature to 400 degrees. Beat the egg whites until foamy. Beat in ¼ cup sugar and continue beating until stiff and glossy. Spread on the pudding, and bake for 8 to 10 minutes to brown meringue. Serve warm.