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.
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.
Pour pudding and rice mixture in baking dish and spread with meringue. Brown in preheated oven at 350 degrees F.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.