Rice Pudding with Meringue

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

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.

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