Grandma'S Baked Rice Pudding With Meringue

1. 1

   Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.

2. 2

   Preheat oven to 350 degrees F (175 degrees C).

3. 3

   Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.

4. 4

   Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.

5. 5

   Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.

6. 6

   Preheat oven to 400 degrees F (200 degrees C).

7. 7

   Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

* Per serving · 4 servings · Values may vary.

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