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
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.
