Grandma's Baked Rice Pudding with Meringue

Creamy rice pudding is first baked, then topped with a layer of meringue and baked again, in this cherished family favorite.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 58 mins
• Total Time: 2 hr 13 mins
• Calories: 274 Calories

Ingredients

• 2 egg whites
• 1 pinch salt
• 1 cup water
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 beaten egg yolks
• 2.5 cups milk
• 0.5 cup white sugar
• 0.5 cup raisins
• 0.25 cup white sugar
• 0.5 cup uncooked white long-grain rice

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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