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
- 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.