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Meringue Topped Rice Pudding

26

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 mixture that makes this dessert so desirable. Long-grained rice works best; try basmati, jasmine, or popcorn rice for even more variety. <p> This recipe was featured on Martha Stewart Living TV.

  • Servings: 10

Source: Martha Stewart Living, November 1999

Ingredients

  • 1 teaspoon unsalted butter, room temperature
  • 3 cups cooked long-grain white rice
  • 4 cups whole milk, room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1 1/2 teaspoons pure vanilla extract
  • 1/3 cup raisins
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cream of tartar

Directions

  1. Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish; set aside.

  2. In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes.

  3. In a liquid-measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside.

  4. In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes.

Reviews Add a comment

  • bigjoeme2yahoo
    11 NOV, 2015
    Well we watched the video 2 parts ,we then made this with soaking the golden raisins in Grand Marnier for 3 hours + the zest of one whole orange and 1/2 &1/2 instead of milk. Taking this to a little higher we mixed 1/2 the meringue into the mix and used the rest on top. The rest of the recipe we followed, it turned out greatttttttttttt and tastes soooo good!
    Reply
  • papooch
    31 OCT, 2010
    in Slovakia this is very popular dish eaten as main course at home we mix the meringue into the rice........ love it
    Reply
  • whitebear59
    27 APR, 2010
    I love this recipe!!! Happy Mothers Day--Martha and Mom--love Doc also agree with"aliens and yorkie7--I also would buy your book!!!
    Reply
  • aliens
    9 MAY, 2008
    Martha I totally agree withYorkie7, you should publish a Big Martha's cookbook. I know a lot of people who would buy it, me first. Happy Mothers day.
    Reply
  • mmsrjs
    15 FEB, 2008
    RICE PUDDING JUST DOES NOTHING FOR ME, AND I HAVE NEVER HAD ANY. BUT DEFINATELY WILL COPY THIS RECIPE AND GIVE TO RON. BET HE WILL MAKE IT. THEN I WILL TASTE IT. ONLY BECAUSE OF THE MERINGUE! HOPE IT TASTES AS GOOD AS YOU SAY
    Reply
  • Yorkie_7
    22 NOV, 2007
    I've made this several times. The meringue kicks it over the top!! DELICIOUS! Martha....now is the time to collect your Mom's recipes and do that cookbook you always wanted her to do. Please publish one, we would love to see Big Martha's legacy live through her great recipes!
    Reply