This is my all-time favorite rice pudding recipe. It makes a special dessert for family or company. Of course, I could probably eat all the meringue off the top before it ever gets to the table!! I love meringue!
I learned some things this time, however. I know you've seen pictures of beautiful meringue desserts where there are soft peaks and curls across the top of them. There's a very good reason for them, I found out. I'm not sure you can see the top of my meringue, but there are little beads of golden-colored moisture scattered around and the meringue has pulled away from the sides of the dish significantly. I baked it too long and that's what caused these problems. It doesn't affect the taste, still yummy, but presentation is very important. I mostly smoothed out the meringue then felt the need to brown the entire top... Don't do that. Swirl it up with the back of a spoon and make those cute little peaks and curls... brown only THEM and your meringue topping will turn out much better.
Something else I learned during some research into meringue making is that if you put the meringue on HOT filling, be it rice pudding, pies or whatever, it bakes up nicer. Apparently the heat from the hot filling starts the cooking process to the underside of the egg whites and reduces shrinking.
NOTE: I used Jasmine rice, non-fat dry milk, reconstituted, and next time will use at least 1/2 cup raisins and maybe even 1/2 cup sugar instead of 1/4 cup in the pudding part. Use your own preferences here.
Also, after the dessert was cool, I stood toothpicks around in corners and a few across the center to hold the plastic wrap up off the meringue so it wouldn't stick.
One more instruction contained in the original recipe is as follows:
"The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable. Long-grained rice works best. Try basmati, jasmine, or popcorn rice for even more variety."
One more instruction contained in the original recipe is as follows:
"The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable. Long-grained rice works best. Try basmati, jasmine, or popcorn rice for even more variety."
I like this dish because everyone always has the ingredients on hand and there are no tricky methods involved.
I hope you like this as much as I do. Try it soon!
(BTW...the dark spot in this picture is a raisin! ha ha... It looked funny to me, hence the explanation.)
Meringue-Topped Rice Pudding
Serves 10
Serves 10
3 C. long-grain white rice
4 C. whole milk, room temperature, divided (3 c & 1 c)
3/4 C. sugar, divided (1/4 c & 1/2 c)
1/4 t. salt
4 large eggs, separated
1 1/2 t. pure vanilla extract, divided (1 t & 1/2 t)
1/3 C. raisins
1/4 t. ground cinnamon
1/4 t. cream of tartar
1. Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish; set aside.
2. In a medium-sized 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.
3. While rice is cooking, being careful to stir it frequently, in the bowl of an electric mixer, whisk the eggs whites until foamy. Increase speed to high and gradually add the remaining 1/2 cup sugar, cream of tartar and remaining 1/2 teaspoon of vanilla. Beat until stiff, but not dry, 3 to 4 minutes. Set aside
4. In a liquid-measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir in a little of the hot rice mixture to temper the egg yolks a bit, then stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes or so. Pour rice mixture into the prepared baking dish.
5. Using 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.
