Grandma's Baked Rice Pudding with Meringue

Grandma's rice pudding with meringue starts with creamy rice pudding that's first baked, then topped with a layer of meringue, and then baked again.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 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 the oven to 350 degrees F (175 degrees C).

Step 2

Increase the oven temperature to 400 degrees F (200 degrees C).

Step 3

Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, stir, and cover pan. Simmer until water is absorbed, about 20 minutes.

Step 4

Beat 1/2 cup sugar and egg yolks together in a mixing bowl. Add cornstarch and salt; continue beating. Gradually add milk. Stir in cooked rice, raisins, and lemon juice; transfer to a baking dish and place inside a larger baking pan. Fill larger pan with water 1 inch up the sides of the smaller baking dish.

Step 5

Bake in the preheated oven until pudding is creamy and most liquid is absorbed, stirring occasionally. Add more water as necessary to maintain the level.

Step 6

Meanwhile, place egg whites in a glass or ceramic mixing bowl; beat until soft peaks form. Continue beating; gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove pudding from the oven, leaving it in the larger baking dish. Top pudding with meringue, swirling with a spoon to create soft peaks.

Step 7

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