Swedish Rice Pudding

This is a "Land o'Lakes" recipe. It is a very delicious rice pudding, and would be sublime topped with a strawberry, blueberry or rasberry sauce. It is very simple and very homey, quite the comfort food. I am sure the meringue can be left off quite easily if you are not a meringue lover.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• Pudding

• 1⁄2 cup sugar
• 1  tablespoon cornstarch
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 2 1⁄2 cups milk
• 2  egg yolks, reserve the whites
• 1⁄2 teaspoon pure vanilla extract
• 1 1⁄2 cups cooked rice (I use long grain brown rice)

• Meringue

• 2  reserved  egg whites
• 1⁄4 cup sugar

Directions

1. Heat the oven to 350 degrees.
2. In a large mixing bowl mix together 1/2 Cup sugar,cornstarch, salt and nutmeg.
3. Using a wire whisk, beat the milk, egg yolks and vanilla into the sugar mixture.
4. Stir in the rice.
5. Pour into ungreased 1 1/2 quart casserole.
6. Set casserole in 9-inch square baking pan.
7. Place in the oven; pour hot water 1- inch deep into 9- inch square baking pan.
8. Bake, stirring occasionally, until pudding is creamy and the milk is absorbed (about 1 1/2 hours).
9. Remove from the oven.
10. Heat oven to 400 degrees.
11. In small mixing bowl beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes).
12. Add the sugar gradually, and continue beating until stiff peaks form (1 to 2 minutes).
13. Spread meringue over pudding, sealing around edges.
14. Bake for 5 to 8 minutes more, or until meringue is lightly browned.