Meringue Topped Rice Pudding
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.
- 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
Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish; set aside.
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.
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.
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.
SourceMartha Stewart Living, November 1999