-
1
In medium-size heavy saucepan, combine cooked rice, 3 cups milk, sugar, cornstarch (mix with sugar before adding), and salt.
-
2
cook over medium heat, stirring frequently until thick and creamy.
-
3
About 30 minutes.
-
4
In a liquid-measuring cup, whisk together the egg yolks, remaining 1 cup milk, and vanilla.
-
5
Add some hot rice mixture to the egg-milk mixture to prevent egg lumps/cooking by stirring as you add.
-
6
Once hot, stir into rice.
-
7
Add raisins if desired.
-
8
Cook mixture for another 3 minutes or until creamy and thick.
-
9
Pour rice mixture into prepared 2 quart baking dish or a 9x13 inch cake pan.
-
10
Bake 350 degrees for 30 minutes or until knife inserted in center comes out clean.
-
11
Meringue: In bowl of electric mixer, whisk egg whites until foamy.
-
12
Increase speed to high and add cream of tarter.
-
13
Gradually add the sugar, 1 Tbsp at a time.
-
14
Beat until stiff but not dry, about 3-4 minutes.
-
15
Peaks should remain when beaters or spatula is held upright.
-
16
Using CLEAN rubber spatula, spoon meringue on the top of baked rice pudding, covering entirely.
-
17
Return to oven and bake until meringue is golden brown-approx 8-10 minutes.
-
18
How to cook Rice.
-
19
Rinse the rice in a strainer or colaner to get rid of any starch and impurities until water becomes clear.
-
20
In saucepan, Combine long grain rice and water.
-
21
For every cup of rice, use 1 1/2 cups of water.
-
22
Bring rice to a boil, uncovered at medium heat.
-
23
When rice is boiling, turn heat down to medium low.
-
24
Place lid on pot, telted to allow steam to escape.
-
25
After the rice has been cooking for a few minutes, check for holes or craters.
-
26
When you see these, put the lid on tight and turn heat down to low.
-
27
Simmer covered rice on low for another 15 minutes.
-
28
Fluff and serve or use in recipe.
