Trondheim Risengryn Grot-Baked Rice Pudding With Meringue

"This is a traditional Norweigian rice pudding with meringue that I make for my church every year for Syttende Mai, I got the recipe from my church. I live in a VERY Scandanavian town! Enjoy!"
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
12-16
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ingredients

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directions

  • In medium-size heavy saucepan, combine cooked rice, 3 cups milk, sugar, cornstarch (mix with sugar before adding), 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 1 cup milk, and vanilla.
  • Add some hot rice mixture to the egg-milk mixture to prevent egg lumps/cooking by stirring as you add. Once hot, stir into rice.
  • Add raisins if desired.
  • Cook mixture for another 3 minutes or until creamy and thick.
  • Pour rice mixture into prepared 2 quart baking dish or a 9x13 inch cake pan.
  • Bake 350 degrees for 30 minutes or until knife inserted in center comes out clean.
  • Meringue: In bowl of electric mixer, whisk egg whites until foamy.
  • Increase speed to high and add cream of tarter.
  • Gradually add the sugar, 1 Tbsp at a time.
  • Beat until stiff but not dry, about 3-4 minutes. Peaks should remain when beaters or spatula is held upright.
  • Using CLEAN rubber spatula, spoon meringue on the top of baked rice pudding, covering entirely.
  • Return to oven and bake until meringue is golden brown-approx 8-10 minutes.
  • How to cook Rice.
  • Rinse the rice in a strainer or colaner to get rid of any starch and impurities until water becomes clear.
  • In saucepan, Combine long grain rice and water. For every cup of rice, use 1 1/2 cups of water.
  • Bring rice to a boil, uncovered at medium heat.
  • When rice is boiling, turn heat down to medium low. Place lid on pot, telted to allow steam to escape.
  • After the rice has been cooking for a few minutes, check for holes or craters.
  • When you see these, put the lid on tight and turn heat down to low.
  • Simmer covered rice on low for another 15 minutes.
  • Fluff and serve or use in recipe.

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RECIPE SUBMITTED BY

I live in rural Minnesota and am a huge baker. Cooking is not a real talent for me but I do try! I have 2 kids and am a teacher for deaf/hard of hearing children.
 
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