Grandma's Baked Rice Pudding with Meringue Recipe - Allrecipes.com
Grandma's Baked Rice Pudding with Meringue Recipe
  • READY IN ABOUT hrs

Grandma's Baked Rice Pudding with Meringue

Recipe by  

"This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 58 mins
  • READY IN

    2 hrs 13 mins

Directions

  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. Preheat oven to 350 degrees F (175 degrees C).
  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. 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. 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. Preheat oven to 400 degrees F (200 degrees C).
  7. Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2008

This is terrific! I've been trying a lot of the rice pudding recipes and find this one to be one of my favorites so far. I had some left over rice and used that but otherwise followed the recipe. It was easy and the pudding firmed up nicely even though I thought that it was a little to liquidy at first. Thanks

 
Most Helpful Critical Review
Aug 15, 2008

I wasn't very impressed with this recipe. The preparation is complicated and the results weren't good enough to justify the effort. There are easier ways to make a better, smoother rice pudding. Also, with the added meringue the dish was too sweet. If you plan to make it I suggest reducing the amount of sugar in the meringue by about half. In its favor, the finished dish looks wonderful.

 

20 Ratings

Jul 10, 2008

I don't even like rice pudding but I had some leftover rice from dinner, so I made it, it is so creamy and good, iadded cinnamon and my family loved it. very nice.

 
Feb 23, 2011

I've been making rice pudding this way for years - I sometimes omit the raisins and put a thin layer of raspberry jam on top of the pudding before putting on the meringue - it really is quite good too.

 
Sep 28, 2009

Best rice pudding recipe I've tried yet! Received lots of compliments. It got thicker as it sat in the fridge so I just added milk to thin a little before serving.

 
Feb 22, 2010

This is very good,not to sweet not to gooey, just right wait I sound like Goldie locks! anyways it's " GRREEAAT" now I sound like Tony the tiger!

 
Nov 18, 2009

I MADE THIS WITHOUT THE MERINGUE AND I HAVE TO SAY, IT IS THE BEST RICE PUDDING THAT I HAVE EVER HAD! TWO OF MY FRIENDS HAVE ALSO TRIED IT WHEN THEY HAVE COME OVER, AND THHEY AGREE WITH ME. I HAVE LUPPUS AND AM VERY SICK, SO I CAN'T EAT VERY MANY THINGS, BECAUSE OF MY ILLNESS. THIS HOWEVER, HAS BEEN A LIFE-SAVER. I HAVE MADE IT THREE TIMES IN THE LAST TWO WEEKS, AND IT HAS KEPT MY WEIGHT AROUND 92 LBS. THANK YOU FOR SUCH A WONDERFUL RECIPE!

 
Mar 01, 2010

Really good.

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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