Best Meringue Topped Rice Pudding Recipes

Meringue Topped Rice Pudding image

Provided by Martha Stewart

Number Of Ingredients 10

1 teaspoon unsalted butter, room temperature
3 cups cooked long-grain white rice
4 cups whole milk, room temperature
3/4 cup sugar
1/4 teaspoon salt
4 large eggs, separated
1 1/2 teaspoons pure vanilla extract
1/3 cup raisins
1/4 teaspoon cinnamon
1/4 teaspoon cream of tartar

Steps:

Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish; set aside.
In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes.
In a liquid-measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside.
In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes.

Meringue Topped Lemon Rice Pudding image

Provided by Jen T

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup short-grain rice
2 1/2 cups milk
2 large egg yolks
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
2 large egg whites
2 tablespoons sugar

Steps:

Wash rice and put in top of double-boiler with milk and cook over hot water until tender.
Beat yolks and add to rice with the 1/2 cup sugar, lemon juice, rind and salt.
Continue cooking stirring occasionally until thick.
Turn into a baking dish.
Beat egg whites with the 2 Tbsp sugar until stiff and glossy.
Cover over the rice mixture in baking dish.
Bake in a moderate oven, 350°F/180°C, until meringue is golden.

Nutrition Facts : Calories 346.3, Fat 8, SaturatedFat 4.3, Cholesterol 126.2, Sodium 251.9, Carbohydrate 59.3, Fiber 0.8, Sugar 31.6, Protein 9.8