Best Meringue Topped Lemon Rice Pudding Recipes

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE

Steps:

• 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.

EASIEST RICE PUDDING

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

RICE PUDDING WITH LEMON SAUCE

Steps:

• Make the Rice Pudding
• Heat the oven to 325°F.
• In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg. Scrape the seeds from the vanilla bean and stir them into the mixture. Pour into a 1 1/2-quart baking dish. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes or until bubbly around the edges and the top is golden.
• Make the Lemon Sauce
• In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt. Bring the mixture up to a boil. Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well. Drizzle the lemon sauce over each serving of pudding.

LEMON RICE PUDDING

Steps:

• Combine rice with lemonade in a 1-quart mixing bowl.
• Cover and microwave on high for 3 minutes, then cool.
• Meanwhile, prepare instant pudding with milk in a 2-quart mixing bowl; then fold in yogurt.
• Fold rice into pudding and spoon into individual serving dishes.
• Chill until serving time, at least 30 minutes.
• Garnish with twisted lemon slices.

LEMON RICE PUDDING

Steps:

• Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
• Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
• Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

OLD FASHIONED RICE PUDDING WITH MERINGUE

Steps:

• Beat the egg yolks till they are light.
• Combine rice, sugar, raisins, milk, vanilla and salt.
• When thoroughly combined, empty into casserole dish and sprinkle with nutmeg.
• Bake at 325° for 1 hour.
• Using the reserved egg whites, prepare a meringue and spread on top of rice pudding.
• Return the dish to the oven and bake until lightly browned.

BAKED SWEDISH RICE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
• Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
• Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
• Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
• Bake in the preheated oven until golden, about 15 minutes.