Ingredients for Meringue Topped Lemon Rice Pudding
- Short Grain Rice
- 3 cups whole milk
- Egg Yolks
- 1/2 cup granulated sugar (divided into 1/2 cup and 2 tbsp)
- 1/4 teaspoon salt
- Fresh Lemon Juice
- Lemon Zest
- 3 large egg whites
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How to Make Meringue Topped Lemon Rice Pudding
- Rinse 1 cup of uncooked long-grain rice under cold water until the water runs clear.
- In a double boiler or a heatproof bowl set over a saucepan of simmering water, combine the rinsed rice and 3 cups of whole milk. Cook, stirring occasionally, until the rice is tender and the milk is absorbed (about 20-25 minutes).
- In a separate bowl, whisk together 3 large egg yolks and 1/2 cup of granulated sugar until light and pale.
- Gradually whisk the egg yolk mixture into the cooked rice, along with 1/4 cup fresh lemon juice, the zest of 1 lemon, and 1/4 teaspoon salt.
- Continue cooking, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- Pour the lemon rice pudding into an oven-safe baking dish.
- In a clean, dry bowl, beat 3 large egg whites with 2 tablespoons of granulated sugar until stiff, glossy peaks form.
- Spread the meringue evenly over the top of the lemon rice pudding.
- Bake in a preheated moderate oven at 350°F (180°C) for 10-12 minutes, or until the meringue is golden brown and lightly toasted.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
126g
Fat
21g
Carbs
19g
