GRANDMA'S RICE PUDDING
This was my dad's favorite. It's not the thick dry kind served in restraunts. This is creamy with a nice Meringue topping! It's wonderful served warm...but just as tasty served cold!
Provided by Sharry Murawski @cavalierluvr
Categories Puddings
Number Of Ingredients 8
Steps:
- Cook rice in 3 cups water until tender...about 20 minutes. Drain and rinse under cold water. Set aside.
- In a 3 quart pot, add 3 1/2 cups milk. Dissolve the cornstarch in remaining 1/2 cup milk and add to pot. Add sugar and salt. Cook over medium heat stirring constantly until thickened. Add rice. Whisk 4 egg yolks and temper with some of the cooked milk mixture. Add eggs to pot and cook for about 2 minutes more. Add vanilla. Pour into 2 quart casserole dish.
- Beat 4 egg whites until stiff. Beat in remaining 1/2 cup sugar. Spread over top of hot pudding, sealing the edges. Bake in a preheated 350 degree oven for about 5-10 minutes until egg whites are nicely browned.
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