Swedish Rice Pudding

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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