New This Month

Spicy Rice Pudding

  • Servings: 10

Source: Martha Stewart Living, Winter 1990

Ingredients

  • 1/2 cup golden raisins
  • 1/2 cup currants
  • 1/2 cup currants
  • 1/3 cup chopped dried apples
  • 1/3 cup dried cherries
  • 4 cups milk
  • 3 cups cooked rice
  • 2/3 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • Zest of half a lemon
  • 4 large eggs, separated
  • 4 tablespoons sifted confectioners' sugar, for meringue

Directions

  1. In a double boiler or heavy saucepan, combine the fruits; add milk, reserving 4 tablespoons. Cook over low heat for 15 minutes, until fruits are plump and tender. Add rice, brown sugar, spices, salt, and zest. Combine remaining milk with egg yolks. Add to fruits. Cook, stirring, for 2 to 3 minutes, until thickened. Pour into a buttered baking dish or mold.

  2. Heat oven to 425 degrees.

  3. Whip egg whites until foamy. Add confectioners' sugar and beat until stiff and shiny. Spread meringue over pudding.

  4. Bake for 8 to 10 minutes, or until meringue is delicately browned. Serve warm or at room temperature.

Reviews

Be the first to comment!