The Best Recipes: Grandma's Baked Rice Pudding with Meringue

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Grandma's Baked Rice Pudding with Meringue

"This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!"

Ingredients :

  • 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

Instructions :

Prep : 15M Cook : 6M Ready in : 2H13M
  • 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.

Notes :

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