Grandma's Baked Rice Pudding With Meringue

Ingredients

• Servings: 6
• 1 cup water
• 1/2 cup uncooked white long-grain rice
• 2 beaten egg yolks
• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1 pinch salt
• 2 1/2 cups milk
• 1 tablespoon fresh lemon juice
• 1/2 cup raisins (optional)
• 2 egg whites
• 1/4 cup white sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 58 mins

Ready Time: 2 hrs 13 mins


• place the water and rice into a saucepan, and bring to a boil over medium-high heat. stir, and reduce heat to low. cover pan, and simmer until all water is absorbed, about 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• beat the egg yolks together with 1/2 cup sugar in a mixing bowl. add the cornstarch and salt. continue beating, and gradually pour in the milk. stir in the cooked rice, lemon juice, and raisins. pour the rice mixture into a baking dish, and place inside a larger baking pan. fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
• bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. if necessary, add more water to maintain the water level.
• meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. continue beating, and gradually add 1/4 cup sugar. beat until stiff peaks form. remove the pudding from the oven, leaving it in the larger baking dish. top pudding with the meringue, swirling with a spoon to create soft peaks.
• preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven until the meringue is golden, 8 to 10 minutes. serve warm.