Cook up about a cup and a half of rice which fills our largest saucepan nicely when its done. Then you rinse the starch out of the rice and the saucepan. Then put the rice back in the saucepan and add enough milk to cover the rice. Separate two eggs. Mix the yokes with about 4 tsp sugar (or 4 Equal packets for fewer calories) then dump it in the rice & milk add nutmeg and bring to a slow boil then take it off the heat.
While that's doing take the egg white and beat it into meringue add sugar (or Equal) enough to stiffen the meringue. Mix the meringue into the rice and milk 'till its well blended. Serve it hot or cold, with or without whipped cream. You may want to sweeten it more.
This makes a big enough batch to have for a few days. I think you can freeze it but we never keep it around long enough.
