Recipe: Baked Chocolate Rice Pudding with Meringue (Hershey's recipe, 1930's)

BAKED CHOCOLATE RICE PUDDING

FOR THE PUDDING:
1/2 cup uncooked regular rice
1 cup water
2/3 cup granulated sugar
1 tbsp cornstarch
1/3 cup Hershey's unsweetened cocoa powder
Dash salt
2 1/2 cups milk, divided use
2 egg yolks
1/2 cup raisins

FOR THE MERINGUE:
2 egg whites
1/4 cup granulated sugar

Stir together the rice and 1 cup water in a saucepan. Heat to boiling, stirring once or twice. Reduce heat and cover and simmer 14 minutes without removing the cover or stirring. All the water should be absorbed.

Combine 2/3 cup sugar, the cornstarch, cocoa powder and salt. Add 1/2 cup milk to the mixture and stir to form a paste, then add the remaining 2 cups milk. Stir in the cooked rice and raisins. Pour into ungreased 1 1/2 quart casserole.

Place casserole in pan of very hot water. Bake in a moderate oven (350 degrees F) for about 1 1/2 hours, stirring occasionally, or until the pudding is creamy and most of the liquid is absorbed. Remove casserole from the oven but not from pan of hot water.

Increase the oven temperature to a hot oven (400 degrees F).

Beat the egg whites until foamy. Beat in 1/4 cup sugar and continue beating until stiff and glossy. Spread on the pudding.

Bake 8 to 10 minutes to brown meringue. Serve warm.

Makes 12 servings
Source: Hershey's 1934 Cookbook by Hershey Foods Corporation