Ingredients
- 1/2 cup uncooked regular rice
- 1 cup water
- 1 tablespoon cornstarch
- Dash of salt
- 2 eggs, separated
- 2 1/2 cups milk
- 1 Tablespoon lemon juice
- 1/2 cup raisins
- 1/4 cup sugar
Directions
Mix rice and water in saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover. All water should be absorbed.
Heat oven to 350 degrees. Mix 1/2 cup sugar, the cornstarch and salt. Beat egg yolks slightly. Beat egg yolks and milk into sugar mixture with hand beater. Stir in rice, lemon juice, and raisins. Pour into ungreased 1 1/2-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan. Bake, stirring occasionally, until pudding is creamy and most liquid is absorbed, about 1 1/2 hours. Remove casserole from oven but not from pan of hot water. Note: The following meringue step is optional. Increase oven temperature to 400 degrees. Beat egg whites on medium speed until foamy. Beat in 1/4 cup sugar on high speed, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread over pudding. Bake until meringue is golden brown, 8 to 10 minutes. Serve warm. Just before serving, sprinkle pudding with cinnamon or nutmeg. 6 to 8 servings.
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Submitted 6/13/05.
Source: Betty Crocker Cookbook
Submitted By: Linda
cbatorjr@aol.com
Baked Rice Pudding