To all who requested, here is a recipe for rice pudding as my mother used to make. I also used this recipe for my Belgian Rice Pie with a few alterations.

1 rounded cup of rice (if uncooked, wash thoroughly, if pre-cooked as Uncle Ben instant rice, use as is)
2 cups of milk
1/2 cup sugar
3 egg yolks*
1 Tbsp. vanilla extract
2 or 3 drops almond extract
1 handful of raisins (optional)

Bring milk to a boil, add rice and vanilla. Sit on side covered for one hour.

Fold in 3 egg yolks, sugar and almond extract (also raisins if used).

Beat egg white to fairly hard texture and fold gently in rice. Cool and enjoy.

Editor's note:
Source: American Egg Board

*Cooking Egg Yolks for Use in Recipes
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

Cooking Egg Whites for Use in Recipes
In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.