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Swedish Meringue Rice Pudding Recipe

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This recipe for Swedish Meringue Rice Pudding, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Monday, June 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 c. water
1/2 c. uncooked converted rice
3/4 tsp. salt, divided
3 eggs, separated
1/2 c. sugar
1 T. cornstarch
1/4 c. water
2 1/2 c. milk
1/4 tsp. almond extract
1 tsp. vanilla extract
6 tsp. sugar

Directions:
Directions:
Bring water to a boil; add rice and 1/2 tsp. salt. When boiling again, reduce heat to moderately low, cover and cook 15 - 20 minutes.
Heat oven to 350 . Beat the egg yolks with the remaining 1/4 tsp. salt, 1/2 c. sugar and 1 T. cornstarch. Stir in butter, milk, the extracts and then the cooked rice. Put all in a 1 1/2 qt. ovenproof casserole.
Place the casserole in a slightly larger pan and fill the pan with hot water to come 1" below the top of the smaller casserole. Put in oven and bake 1 hour stirring 3 or 4 times.
Whip egg whites until soft peaks form; add remaining sugar, 2 tsp. at a time, beating well after each addition. When meringue is stiff and glossy, spoon it on top of the rice. Bake 10 - 15 minutes until the meringue is golden. Cool at room temperature 1 - 2 hours before serving.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This can be served as a side dish with ham or as a dessert. I almost wrecked Christmas one year giving this to the kids with their Swedish dinner.
I love rice pudding so I thought it was a treat but their young palettes didn't agree. They gagged but trust me, it is delicious!

 

 

 

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