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water uncooked white long grain rice egg yolks white sugar cornstarch salt milk lemon juice raisins egg whites white sugar
Viewed: 114 - Published at: 4 years agoIngredients
- 1 cup water
- 1/2 cup uncooked white long-grain rice
- 2 beaten egg yolks
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 1 pinch salt
- 2 1/2 cups milk
- 1 tablespoon fresh lemon juice
- 1/2 cup raisins (optional)
- 2 egg whites
- 1/4 cup white sugar
Method
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.
