If you want a pudding just like Grandma used to make, forget the meringue. Instead, top with a hearty sprinkling of cinnamon or nutmeg and grated lemon peel. Or serve with lingonberry sauce.
Ingredients
- 1/2 cup uncooked regular rice
- 1 cup water
- 1/2 cup sugar
- 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
Stir together rice and water in a saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing the cover or stirring. All the water should be absorbed.
Heat oven to 350 degrees F. Blend 1/2 cup sugar, the cornstarch and salt. Beat egg yolks slightly. Add yolks and milk to the sugar-cornstarch mixture; beat with a rotary beater. Stir in the cooked rice, lemon juice and raisins.
Pour into an ungreased 1 1/2-quart casserole and place the casserole in a pan of very hot water(1 inch deep). Bake about 1 1/2 hours, stirring occasionally, until the pudding is creamy and most of the liquid is absorbed. Remove from the oven, but leave the casserole in the pan of hot water.
Increase the oven temperature to 400 degrees F. Beat egg whites until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy; spread on the pudding. Bake 8 to 10 minutes or until the meringue is golden brown. Serve warm. 6 to 8 servings.
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Submitted 6/13/05.
Source: Betty Crocker's All-Time Favorites
Submitted By: Linda Wilson
lwilson@gatecom.com
Baked Rice Pudding