Meringue Topped Rice Pudding Recipe
Servings: 10
Ingredients
- 1 tsp unsalted butter room temperature
- 3 c. cooked long-grain white rice
- 4 c. whole lowfat milk room temperature
- 3/4 c. sugar
- 1/4 tsp salt
- 4 lrg Large eggs separated
- 1 1/2 tsp pure vanilla extract
- 1/3 c. raisins
- 1/4 tsp grnd cinnamon
- 1/4 tsp cream of tartar
Directions
- Heat oven to 400 degrees. Butter a shallow 2-qt baking dish. Set aside.
- In a medium-size heavy-bottom saucepan, combine rice, 3 c. lowfat milk, 1/4 c. sugar, and salt. Cook over medium heat, stirring frequently, till thick and creamy, about 30 min.
- In a liquid measuring c., whisk together the egg yolks, remaining lowfat milk, and 1 tsp. pure vanilla extract. Stir into rice. Add in raisins and cinnamon. Cook till raisins are heated through, about 2 min. Pour rice mix into the prepared baking dish. Set aside.
- In the bowl of an electric mixer, whisk the egg whites till foamy. Increase speed to high, and gradually add in the remaining 1/2 c. sugar, cream of tartar, and vanilla. Beat till stiff but not dry, 3 to 4 min. Using a rubber spatula, spoon meringue on top of the rice, covering entirely.
- Transfer to the oven, and bake till the meringue is golden, about 5 min. To store the rice pudding, use plastic wrap to prevent a skin from forming.
- This recipe yields 10 servings.
- Comments: The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mix which makes this dessert so desirable. And never use precooked rices or possibly rices labeled "instant" or possibly "minute." Short-grained or possibly medium-grained rices work best. Try basmati, jasmine, or possibly popcorn rice for even more variety. Each type will impart its own unique flavor to your pudding. One way to cold rice quickly is to drain it into a sieve and place it over a bowl. Using the handle of a wooden spoon, poke the rice from time to time to release the steam.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 10 servings | |
| Calories 228 | |
| Calories from Fat 51 | 22% |
| Total Fat 5.67g | 7% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 126mg | 5% |
| Potassium 238mg | 7% |
| Total Carbs 37.45g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 23.63g | 16% |
| Protein 7.07g | 11% |
