Swedish Baked Rice Pudding with Meringue

Meringue Topped Rice Pudding
Serves 10

• 1 teaspoon unsalted butter, room temperature
• 3 cups cooked long-grain white rice
• 4 cups whole milk, room temperature
• 3/4 cup sugar
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup raisins
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cream of tartar

Directions

1. Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish; set aside.
2. In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes.
3. In a liquid-measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside.
4. In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes. To store the rice pudding, use plastic wrap on the rice pudding's surface to prevent a skin from forming.

Read more at Marthastewart.com: Meringue-Topped Rice Pudding - Martha Stewart Recipes






SWEDISH BAKED RICE PUDDING

Printed from COOKS.COM

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1 qt. milk
1 c. rice
1/2 tsp. salt
3/4 c. sugar
1 tsp. vanilla
5 egg yolks, well beaten
1 tbsp. cornstarch
6 tbsp. sugar and 3 egg whites, well beaten

Boil 1 cup rice in 6 cups water until well done. Blanch rice and add to milk. Boil 5 minutes. Add egg yolk and cornstarch. Bring to a slow boil. Add sugar, salt, and vanilla. Place in 9 x 13 inch greased pan and cover with meringue made of egg whites and sugar. Bake in 350 degree oven until light brown.