Grandma's Baked Rice Pudding with Meringue

Grandma's Baked Rice Pudding with Meringue

18 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 58 m
  • Ready In

    2 h 13 m
STACYEMT1
Recipe by  STACYEMT1

“This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

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Reviews (18)

Rate This Recipe
Dana
27

Dana

This is terrific! I've been trying a lot of the rice pudding recipes and find this one to be one of my favorites so far. I had some left over rice and used that but otherwise followed the recipe. It was easy and the pudding firmed up nicely even though I thought that it was a little to liquidy at first. Thanks

oflint
22

oflint

I wasn't very impressed with this recipe. The preparation is complicated and the results weren't good enough to justify the effort. There are easier ways to make a better, smoother rice pudding. Also, with the added meringue the dish was too sweet. If you plan to make it I suggest reducing the amount of sugar in the meringue by about half. In its favor, the finished dish looks wonderful.

stephenie
19

stephenie

I don't even like rice pudding but I had some leftover rice from dinner, so I made it, it is so creamy and good, iadded cinnamon and my family loved it. very nice.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 54.7 g
  • 18%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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