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Mom's Rice Pudding

Mom's Rice Pudding

2 Hr(s)
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1 serving
Original recipe yields 1 serving
1-1/2 cups rice (not instant)
1/4 cup cornstarch or 1/3 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
3 eggs, separated
2 cups milk
3 tablespoons butter
2 teaspoon s vanilla
Meringue:
1/8 teaspoon cream of tartar
1/4 sugar
1/2 teaspoon vanilla
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Let's Make It
1
Cook rice until tender and set aside. Mix flour or cornstarch with 2/3 cup sugar and salt. Separate eggs and set whites aside (for meringue). Beat yolks with a fork and mix with milk. Mix with cornstarch and sugar mixture and cook over medium heat until boiling. Boil while stirring for 1 minute. Remove from heat and stir in butter and 2 teaspoons of vanilla. Sweeten rice to taste and mix with pudding.
2
Meringue: Whip egg whites with cream of tartar until foamy. Sprinkle 1/4 cup sugar on while whipping, until swirls are thick. Add 1/2 teaspoon vanilla.
3
Pour pudding and rice mixture in baking dish and spread with meringue. Brown in preheated oven at 350 degrees F.
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