Grandma's Baked Rice Pudding with Meringue
Ingredients
- 1 cup water
- ½ cup uncooked white long-grain rice
- cup white sugar, divided
- 2 large eggs, separated
- 1 tablespoon cornstarch
- 1 pinch salt
- 2 ½ cups milk
- ½ cup raisins (Optional)
- 1 tablespoon fresh lemon juice
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Instructions
- Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, stir, and cover pan. Simmer until water is absorbed, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat ½ cup sugar and egg yolks together in a bowl. Beat in cornstarch and salt; continue beating. Gradually beat in milk. Stir in cooked rice, raisins, and lemon juice; transfer to a baking dish and place inside a larger baking pan. Fill larger pan with water 1 inch up the sides of the smaller baking dish.
- Bake in the preheated oven until pudding is creamy and most liquid is absorbed, stirring occasionally, about 1 hour, 30 minutes. Add more water to the larger baking pan as necessary to maintain the level.
- Meanwhile, beat egg whites in a glass or ceramic bowl until soft peaks form. Gradually beat in ¼ cup sugar; continue beating until meringue forms stiff peaks. Remove pudding from the oven, leaving it in the larger baking pan. Top pudding with meringue, swirling with a spoon to create soft peaks.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- Bake in the preheated oven until meringue is golden, 8 to 10 minutes. Serve warm.
Source
Original recipe: View Original