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Baked Rice Pudding with Meringue

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PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
135 min
SERVINGS
6 servings
Dessert
Baked Rice Pudding with Meringue
Ingredients
  • 1 cup water
  • 1/2 cup uncooked white long-grain rice
  • 1/2 cup white sugar
  • 2 beaten egg yolks
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 2 1/2 cups milk
  • 1/2 cup raisins
  • 1 tablespoon fresh lemon juice
  • 2 egg whites
  • 1/4 cup white sugar
Instructions
1
Boil water and rice in a saucepan over medium-high heat, stirring occasionally.
2
Once boiling, decrease the heat to low and let simmer for 20 minutes, or until water is fully absorbed.
3
Preheat the oven to 350 degrees F (175 degrees C).
4
To make the pudding mixture, combine 1/2 cup sugar and egg yolks in a mixing bowl. Add cornstarch and salt, then continue blending until well combined. Gradually add milk to the mixture.
5
Add cooked rice, raisins, and lemon juice to the pudding mixture. Transfer this mixture to a baking dish and place it inside a larger, deeper pan.
6
Fill the larger pan with water, leaving about 1 inch of space between the top of the water and the bottom of the smaller baking dish.
7
Bake in the preheated oven for about 20-25 minutes, or until the pudding is creamy and most liquid has been absorbed. Stir occasionally to prevent scorching.
8
If necessary, add more water to the larger pan to maintain a level. This will help keep the pudding moist.
9
While the pudding is baking, beat egg whites in a separate glass or ceramic bowl until they form soft peaks. Continue beating the eggs, then gradually add 1/4 cup sugar.
10
Beat the egg mixture until it forms stiff peaks. Remove the pudding from the oven and place it back in the larger baking dish.
11
Top the warm pudding with meringue, using a spoon to create soft peaks and swirls.
12
Increase the oven temperature to 400 degrees F (200 degrees C).
13
Bake in the preheated oven for an additional 8-10 minutes, or until the meringue is golden brown. Serve warm.