Rice Spoon Bread

3 tablespoons white cornmeal
1 cup boiling water
1/4 cup sifted flour
1 teaspoon salt
1 tablespoon sugar
1 cup cooked rice
1 tablespoon butter or margarine
2 eggs, separated
1 cup milk
2 teaspoons baking powder

In top of double boiler add cornmeal to water, stirring constantly. Stir in flour, salt and sugar. Cook until thickened, stirring frequently, stir in rice and butter. Remove from heat. In large bowl, beat egg yolks slightly. Stir in hot cornmeal mixture, milk and baking powder. Beat egg whites until stiff but not dry. Fold into cornmeal mixture. Pour into greased baking dish. Set in pan of hot water and bake in moderate oven (350°F) until firm and golden brown. Serve with lots of butter.
Makes 8 servings.