Meringue Topped Lemon Rice Pudding

Total Time
35mins
Prep 20 mins
Cook 15 mins

Creamy lemon rice under a topping of meringue. Makes a nice change from plain rice pudding.

Ingredients Nutrition

Directions

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

I just finished licking the last bit of this pudding from my spoon. This was so good and very easy.! Thanks for the recipe!

Sarahlgb October 13, 2008

This was every bit as heavenly as I thought it'd be! I modified a bit since I lost my double boiler pan in a move. I cooked my rice (only had long grained rice in pantry) in my pressure cooker and transferred the mixture to a heavy-bottomed pan and finished cooking on low. My meringue was fluffy and billowy. I gradually add the sugar while beating the whites and stop beating when thick and glossy (any further and the whites will become grainy). I love rice pudding and this takes it "up a notch" and makes it a cross between a lemon meringue pie/pudding. This would be great served with Nilla wafers, too. Thanks Jen T, for posting such a comfort food! roxygirl

Roxygirl in Colorado September 16, 2007

The lemon rice pudding part of your recipe is so sublime that a rating of less than 5* would be an injustice. It was perfectly textured w/a lovely creamed lemon flavor. That said, I confess I have never been good w/meringues & I stayed true to my history. I tried to overcome the curse, but I failed that part of the recipe. I hope another will follow me, succeed where I failed & get a lovely pic for you. The recipe deserves it. Thx for sharing it w/us.

twissis August 31, 2007