Prep 10 mins
Cook 1 hr 5 mins
My granny's recipe. Brings back memories of my childhood!
- 709.77 ml cooked rice
- 2 eggs, separated
- 295.73 ml sugar
- 236.59 ml milk
- 29.58 ml flour
- 59.14 ml margarine
- 4.92 ml vanilla
- 59.14 ml sugar
- Preheat oven to 450.
- Beat yolks of eggs. Add other ingredients except for egg whites. Mix well.
- Pour into buttered casserole dish. Bake for 45 minutes.
- Beat egg whites with sugar and vanilla until peaks form.
- Add to baked pudding and brown under broiler.
This is a wonderful recipe for rice pudding! I had made some rice for supper and didn't use it, so looked for a rice pudding recipe using cooked rice. I'm so glad I discovered this one! This is different from the other rice pudding recipes I've tried in that this pudding is not custard-y. It is chocked full of rice and is quite sweet. The addition of the meringue just blew it over the top : ). I know from now on when I have left over rice exactly what I will do with it! I usually like raisins in my rice pudding, but since this recipe did not call for raisins, I did not put them in. I will give it a try with my next round of Granny's Rice Pudding. Thanks so much CookinMamaof2 for a wonderful old-fashioned recipe.
When I see that a recipe is from someone's grandma, I know it's going to be good. This one was no exception...this was an outstanding rice pudding. I cut the recipe in half and baked it in a 1 quart souffle dish. I'd never had meringue on top of rice pudding before. It's really good, and the pudding looked so appealing coming out of the oven. Thanks for sharing!