Recipe: Rice Pudding with Meringue

   Rice Pudding with Meringue
From: Kelly~WA

1/2 C uncooked rice
1 C water
1 T cornstarch
1/8 tsp salt
2 eggs, separated
2 1/2 C milk
1 1/2 tsp. vanilla
1/2 C raisins
1/4 C sugar

Combine rice and water in a saucepan. Heat to boiling, stirring occasionally. Reduce, heat, cover and simmer 14 minutes. Meanwhile, blend together 1/2 C sugar, cornstarch and salt. Beat egg yolks slightly;' add along with milk to sugar-cornstarch mixture. Beat with rotary beater. Stir in rice, vanilla and raisins. Pour into ungreased 1 1/2 qt casserole.

Place in pan of hot water. Bake at 350 degree oven until pudding is creamy and most of the liquid is absorbed. Remove casserole from oven. 

Beat egg whites until foamy. Gradually beat in 1/4 C sugar; continue beating until peaks form. Spread on pudding, sealing to the edge. Return casserole to pan of hot water in oven. Continue baking about 15 minutes or until meringue is light golden brown. 

Makes 6 servings. 

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