This favorite is based on a recipe from Ruth Wakefield’s Toll House Tried and True Recipes.

• 1 c cooked rice
• 1 pt hot milk
• 2 egg yolks beaten
• salt
• 2T butter
• 1 lime’s zest
• a handful of dried or fresh lemon verbena leaves (optional)
• 1/2 c maple syrup

Method:
Mix the milk, yolks, salt, butter, zest and sugar together and pour over rice. Bake for ½ hour in a water bath in a 350 degree oven.

When done beat:

• 2 egg whites until stiff,

Add in a slow trickle as you continue to beat the egg whites:

• 1/4 c maple syrup
• 1 lime’s juice

Spread this meringue on top of the rice pudding. Brown in the oven for about 10 minutes.