"Hunger is the best sauce in the world."--Cervantes

Baked Rice Pudding Recipe

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This recipe for Baked Rice Pudding, by , is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Brennan
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup uncooked regular rice
1 cup water
1/2 cup sugar
1 tbsp cornstarch
dash of salt
2 eggs, separated
2 1/2 cups milk
1tbsp lemon juice
1/2 cup raisins
1/4 cup sugar

Directions:
Directions:
Stir together rice and water in saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover or stirring. All water should be absorbed. Heat oven to 350 degrees. Blend 1/2 cup sugar, the cornstarch and salt. Beat egg yolks slightly. Add yolks and milk to sugar-cornstarch mixture; beat with rotary beaters. Stir in rice, lemon juice and raisins. Pour into ungreased 1 1/2 quart casserole. Place casserole in pan of very hot water (1 inch deep). Bake about 1 1/2 hours, stirring occasionally, or until pudding is creamy and most of liquid is absorbed. Remove casserole from oven but not from pan of hot water.
Increase oven temperature to 400 degrees. Beat egg whites until foamy. Beat in 1/4 cup sugar, 1 tbsp at a time, continue beating until stiff and glossy. Spread on pudding. Bake 8-10 minutes or until meringue is golden brown. Serve warm.
If desired, omit meringue. Just before serving, sprinkle pudding with cinnamon or nutmeg.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Two hours
Personal Notes:
Personal Notes:
This is a family favorite - the first time I made it was March of 1981. Life has changed so much since then.

 

 

 

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