Old Fashioned Rice Pudding
Posted: Mon Feb 21, 2011 9:18 pm
At DSCF, Ms. Mary had a lot of requests for the recipe for the rice pudding. So she asked me to post it here. Enjoy!
1 Cup Sugar
2 Tablespoons all-purpose flour
1/2 Teaspoon salt
2 Cups Milk
3 Egg yolks
2 1/2 Cups cooked white rice
1/2 Cup raisins
1/4 Cup (1/2 stick) butter
2 Teaspoons vanilla extract
2 Teaspoons fresh lemon juice
1/4 Teaspoon freshly grated nutmeg
3 Egg whites, at room temperature
1/4 Teaspoon cream of tartar
4 Tablespoons sugar
Preheat the over to 350 degrees. In a saucepan, mix the sugar, flour, and salt. Slowly stir in the milk. Cook over medium-low heat, stirring constantly, until thickened. Beat the egg yolks lightly, then stir in about 1/2 cup of the hot custard to temper the eggs. Add the egg mixture to the custard and cook for 2 minutes longer, stirring constantly.
Remove from the heat and stir in the rice, raisins, butter, vanilla, lemon juice, and nutmeg. Pour into a greased 1 1/2-quart casserole and bake for 20 to 25 minutes. Five minutes before the pudding is done, make the meringue: Beat the egg whites and cream of tartar in a deep, narrow bowl until the egg whites form soft peaks. Add 1 tablespoon of sugar at a time, beating well after each addition.
Remove the pudding from the oven and top with the meringue, swirling it into peaks. Bake for 12 to 15 minutes longer, or until browned.
1 Cup Sugar
2 Tablespoons all-purpose flour
1/2 Teaspoon salt
2 Cups Milk
3 Egg yolks
2 1/2 Cups cooked white rice
1/2 Cup raisins
1/4 Cup (1/2 stick) butter
2 Teaspoons vanilla extract
2 Teaspoons fresh lemon juice
1/4 Teaspoon freshly grated nutmeg
3 Egg whites, at room temperature
1/4 Teaspoon cream of tartar
4 Tablespoons sugar
Preheat the over to 350 degrees. In a saucepan, mix the sugar, flour, and salt. Slowly stir in the milk. Cook over medium-low heat, stirring constantly, until thickened. Beat the egg yolks lightly, then stir in about 1/2 cup of the hot custard to temper the eggs. Add the egg mixture to the custard and cook for 2 minutes longer, stirring constantly.
Remove from the heat and stir in the rice, raisins, butter, vanilla, lemon juice, and nutmeg. Pour into a greased 1 1/2-quart casserole and bake for 20 to 25 minutes. Five minutes before the pudding is done, make the meringue: Beat the egg whites and cream of tartar in a deep, narrow bowl until the egg whites form soft peaks. Add 1 tablespoon of sugar at a time, beating well after each addition.
Remove the pudding from the oven and top with the meringue, swirling it into peaks. Bake for 12 to 15 minutes longer, or until browned.