Old Fashioned Rice Pudding

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Old Fashioned Rice Pudding

Postby Mr E » 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.
In the middle of every difficulty lies opportunity. - Albert Einstein


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