Grandma’s Baked Rice Pudding with Meringue

Grandma’s Baked Rice Pudding with Meringue This is a delicious rice pudding recipe passed down from my husband’s grandmother. My husband cannot get enough of it!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 58 mins

    TOTAL : 2 hrs 13 mins

    SERVING : 6

    YIELD : 6 servings

  • 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.

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

  • 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.

  • 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.

  • 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.

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

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

Per Serving: 274 calories; protein 7g; carbohydrates 54.7g; fat 3.6g; cholesterol 76.4mg; sodium 66.4mg.