Category: Desserts

  Date Posted: 9/27/2009

  Author: Susan Spiller

  Hits: 289

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  Prep Time:

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  Serves:

Makes 6-8 servings

½ cup uncooked regular Rice
(sometimes I use 2 cups leftover rice from a previous dinner–has to be plain cooked rice)
1 cup Water (if using uncooked rice)
1 Tbl. Cornstarch
dash of Salt
2 Eggs, separated
2 ½ cups Milk
1 Tbl. Lemon Juice
½ cup Raisins (optional)
1/4 cup Sugar
Nutmeg? Or Cinnamon?

1. Stir together rice & water in sauce pan. Heat to boiling, stirring once or twice. Reduce heat cover and simmer 14 minutes without removing cover or stirring. All water should be absorbed.

2. Heat oven to 350 deg. Blend ½ cup sugar, the cornstarch and salt.

3. Beat egg yolks slightly. Add yolks and milk to sugar–cornstarch mixture beat with rotary beater.

4. Stir in rice, lemon juice (&raisins, if desired).

5. Pour into ungreased 1 ½ quart casserole dish. Place casserole dish in pan of very hot water (1 inch water depth).

6. Bake about 1 ½ hours, stirring occasionally , or until pudding is creamy or most of liquid is absorbed. Remove casserole from oven but not from pan of hot water.

7. Increase oven temperature to 400 deg. Beat egg whites until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time continue beating until stiff and glossy. Spread on pudding.

8. Bake 8-10 minutes or until meringue is golden brown.

9. Serve warm.

NOTE: If desired, omit meringue. Just before serving, sprinkle pudding with cinnamon or nutmeg.

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