Grandma's Baked Rice Pudding with Meringue

Grandma's Baked Rice Pudding with Meringue might be just the dessert you are searching for. For 50 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 249 calories, 7g of protein, and 5g of fat each. 91 person have made this recipe and would make it again. From preparation to the plate, this recipe takes about 2 hours and 13 minutes. Head to the store and pick up white rice, salt, raisins, and a few other things to make it today. It is brought to you by Allrecipes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. If you like this recipe, you might also like recipes such as Grandma's Rice Pudding, My Grandma's Rice Pudding, and Grandma's Rice Pudding.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 118 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:

1. 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.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Beat the egg yolks together with 1/2 cup sugar in a mixing bowl.

4. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins.

5. 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.

6. 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.

7. 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.

8. 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.

9. Preheat oven to 400 degrees F (200 degrees C).

10. Bake in preheated oven until the meringue is golden, 8 to 10 minutes.

11. Serve warm.

Nutrition Information:

covered percent of daily need