Preparation

• Cook rice according to package directions.
• Preheat boiler.
• In a medium bowl, whisk egg yolks until light and lemon-colored. Blend in sweetened condensed milk. Add lime juice and mix well. Stir in cooked rice.
• In another bowl, beat egg whites with cream of tartar until foamy. Continue beating, adding sugar 1 tablespoon at a time, until stiff peaks form. Fold 6 tablespoons of meringue into filling mixture. Pour into pie shell. Decorate top with remaining meringue and brown under boiler. Chill 3 hours, or until set.

*Recipe Tip: Try this recipe with a prepared graham cracker crust.