Grandma’s Baked Rice Pudding with Meringue

Prep Time:
15 mins

Cook Time:
2 hrs

Total Time:
2 hrs 15 mins

Servings:
6

Ingredients

Directions

Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, stir, and cover pan. Simmer until water is absorbed, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Beat ½ cup sugar and egg yolks together in a bowl. Beat in cornstarch and salt; continue beating. Gradually beat in milk. Stir in cooked rice, raisins, and lemon juice; transfer to a baking dish and place inside a larger baking pan. Fill larger pan with water 1 inch up the sides of the smaller baking dish.

Bake in the preheated oven until pudding is creamy and most liquid is absorbed, stirring occasionally, about 1 hour, 30 minutes. Add more water to the larger baking pan as necessary to maintain the level.

Meanwhile, beat egg whites in a glass or ceramic bowl until soft peaks form. Gradually beat in ¼ cup sugar; continue beating until meringue forms stiff peaks. Remove pudding from the oven, leaving it in the larger baking pan. Top pudding with meringue, swirling with a spoon to create soft peaks.

Increase the oven temperature to 400 degrees F (200 degrees C).

Bake in the preheated oven until meringue is golden, 8 to 10 minutes. Serve warm.

Nutrition Facts (per serving)