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Grandma's Baked Rice Pudding with Meringue
Grandma's Baked Rice Pudding with Meringue
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Prep Time:
15 minutes
Cook Time:
118 minutes
Total Time:
133 minutes
Indulgent rice pudding baked with a mouthwatering layer of meringue - a beloved family classic.
Ingredients:
  • 1 cup water
  • 0.5 cup uncooked white long-grain rice
  • 2 beaten egg yolks
  • 0.5 cup white sugar
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 2.5 cups milk
  • 1 tablespoon fresh lemon juice
  • 0.5 cup raisins
  • 2 egg whites
  • 0.25 cup white sugar
Instructions:
  • Combine the water and rice in a saucepan and bring to a boil over medium-high heat. Stir, then lower the heat to low, cover, and simmer for about 20 minutes until all the water is absorbed.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • In a mixing bowl, whisk together the egg yolks and 1/2 cup sugar until combined. Mix in the cornstarch and salt, then slowly pour in the milk while continuing to whisk. Fold in the cooked rice, lemon juice, and raisins. Transfer the mixture into a baking dish placed inside a larger pan. Fill the outer pan with water until it reaches 1 inch up the sides of the inner dish.
  • Bake in a preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. Add more water if needed to keep the water level consistent.
  • In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form. Remove pudding from the oven and top with the meringue, swirling with a spoon to create soft peaks.
  • Preheat oven to 400°F (200°C) for a perfect bake.
  • Bake until the meringue is golden, about 8-10 minutes, then serve warm.

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