This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!
Ingredients
- water: 1 cup
- uncooked white long-grain rice: 0.5 cup
- egg yolks: 2 piece (beaten)
- white sugar: 0.5 cup
- cornstarch: 1 Tbsp
- pinch salt: 1 piece
- ½ cups milk: 2 piece
- lemon juice: 1 Tbsp (fresh)
- raisins: 0.5 cup (optional)
- egg whites: 2 piece
- white sugar: 0.25 cup
Metric Conversion
Stages of cooking
-
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.
-
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.
