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Pudding- Rice Pudding Baked Recipe

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This recipe for Pudding- Rice Pudding Baked, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Bodell
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C uncooked long grain rice
1 C water
1/2 C sugar
1 T cornstarch
Dash of salt
2 eggs, separated
1 1/2 C milk
1 T lemon juice
1/2 C raisins
1/4 C sugar

Directions:
Directions:
In medium sauce pan, stir together rice and water. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 15 minutes without removing cover or stirring. All water should be absorbed.
Preheat oven to 350.
Mix 1/2 C sugar, cornstarch and salt. Beat egg yolks lightly; add yolks and milk to mixture and blend. Stir in cooked rice, lemon juice and raisins. Pour in ungreased 1 1/2 qt. casserole. Place in pan of very hot water, 1 inch deep. Bake about 1 1/2 hours, stirring occasionally or until rice pudding is cream and most of the liquid is absorbed. Remove casserole from oven, but not from pan of hot water. Increase oven temperature to 400 degrees. Beat egg white until foamy. Beat in 1/4 C sugar, 1 t. at a time; continue beating until stiff and glassy. Drop by spoonfuls onto pudding. Bake 8-10 minutes or until meringue is golden brown; serve warm.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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