Rice Souffle

RICE SOUFFLE

1/2 cup rice
2 tablespoons butter
3/4 cup milk
1 teaspoon vanilla
4 eggs
1 cup Sultana raisins
2 tablespoons sugar Lemon or orange rind

Boil rice in 3 cups salted water. Add milk and cook until
milk is absorbed. Put in yolks of eggs beaten with sugar and
butter. Cook a moment, remove from fire. Add raisins, vanilla
and grated rind of a lemon or orange. Fold in the beaten
whites of eggs and bake in buttered dish 30 minutes. Serve
hot with a hard sauce.