Concoct A New Menu Grandma's Baked Rice Pudding with Meringue :: So Tasty

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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 sufficient of it!"

Ingredients :

1 cup water
1/2 cup raw white long-grain rice
2 overwhelmed egg yolks
1/2 cup white sugar
1 tablespoon cornstarch
1 pinch salt
2 half of cups milk
1 tablespoon sparkling lemon juice
1/2 cup raisins (non-compulsory)
2 egg whites
1/four cup white sugar

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H13M

Place the water and rice into a saucepan, and convey to a boil over medium-excessive warmness. Stir, and reduce warmth to low. Cover pan, and simmer till all water is absorbed, approximately 20 mins.
Preheat oven to 350 stages F (a hundred seventy five levels C).
Beat the egg yolks together with half of cup sugar in a blending bowl. Add the cornstarch and salt. Continue beating, and regularly pour within the milk. Stir within the cooked rice, lemon juice, and raisins. Pour the rice aggregate into a baking dish, and place interior a larger baking pan. Fill the bigger pan with water to at least one inch up the perimeters of the dish containing the rice aggregate.
Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring now and again. If important, add more water to keep the water degree.
Meanwhile, place the egg whites in a blending bowl and beat till tender peaks shape. Continue beating, and gradually upload 1/4 cup sugar. Beat till 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 tender peaks.
Preheat oven to 400 stages F (2 hundred levels C).
Bake in preheated oven until the meringue is golden, 8 to ten minutes. Serve heat.

Notes :

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