Creamy and sweet old-fashioned rice pudding is always a delight, so when I came across a hundred-old-recipe for rice pudding with a twist, I was intrigued. The recipe called for topping the pudding with a meringue topping.
The meringue turns a favorite comfort food, into a tasty, slightly showy dish that is sure to impress.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Rice Pudding with Meringue Topping
2 eggs, separated
3/4 cup sugar + 1/4 cup sugar
2 1/2 tablespoons corn starch
1 cup cold milk + 2 cups hot milk (I heated the milk in the microwave.)
1 cup warm cooked rice
1 teaspoon vanilla or orange extract ( I used vanilla.)
Preheat oven to 350° F. Place the egg yolks in a small bowl, then add 3/4 cup of sugar. Stir until smooth. Set aside.
In a large saucepan (or double boiler, if available), stir the corn starch into the milk to make a smooth paste, then pour in the hot milk while stirring. Using medium heat, cook while stirring constantly until the mixture begins boil slowly and thicken. If a regular saucepan is used, be sure to carefully stir all the way to the bottom of the pan because this mixture will easily scorch.
Place a small amount (approximately 1 – 2 tablespoons) of the hot milk mixture into bowl with the egg and sugar, stir quickly. Then pour the egg mixture into the remaining hot milk mixture while stirring rapidly. Continue cooking for one additional minute. Remove from heat and stir in the rice and vanilla (or orange) extract. Put the pudding in an oven-proof serving bowl. (Cook’s note: The egg is first combined with a little of the hot milk mixture to prevent it from turning into scrambled eggs when introduced into the hot milk mixture.)
To prepare the meringue, put the egg whites into a mixing bowl. Beat until stiff peaks form, then beat in 1/4 cup sugar. Spoon the meringue onto the top of the pudding, and then swirl. Bake in the oven for approximately 10 minutes or until the meringue is a light brown.