Jackson pudding

Today in the mail my Aunt Lauraine sent me a recipe for Jackson Pudding that she found in an old cookbook - from Maine Coastal Cooking, 1963.

(submitted, appropriately, by Mrs. J. Warren Everett, Thomaston, Maine)

1 qt milk
1/2 c rice
1/2 c sugar
3 eggs

Boil the rice in milk until well cooked, beat the yolks of eggs and add sugar, salt and flavoring to rice. Dash of salt and 1 tsp vanilla. Cook a minute then pour into an ovenproof dish. Beat the whites of the eggs with 6 Tbsp of sugar to stiff froth, pour over the pudding, brown in oven - set to cool.

I'm tempted to try it, although I think I might be the only one that would eat it.