Grandma's Baked Rice Pudding with Meringue

Grandma's rice pudding with meringue recipe starts with creamy rice pudding that's 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

• 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
• 0.5 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

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

Step 5

Beat ½ cup sugar and egg yolks together in a bowl. Beat in cornstarch and salt; continue beating. Gradually beat in 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 6

Bake in the preheated oven until pudding is creamy and most liquid is absorbed, stirring occasionally, about 1 hour, 30 minutes. Add more water to the larger baking pan as necessary to maintain the level.

Step 7

Meanwhile, beat egg whites in a glass or ceramic bowl until soft peaks form. Gradually beat in ¼ cup sugar; continue beating until meringue forms stiff peaks. Remove pudding from the oven, leaving it in the larger baking pan. Top pudding with meringue, swirling with a spoon to create soft peaks.