Meringue Topped Lemon Rice Pudding Food

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GRANDMA'S BAKED RICE PUDDING WITH MERINGUE



Grandma's Baked Rice Pudding with Meringue image

This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!

Provided by STACYEMT1

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h13m

Yield 6

Number Of Ingredients 11

1 cup water
½ cup uncooked white long-grain rice
2 beaten egg yolks
½ cup white sugar
1 tablespoon cornstarch
1 pinch salt
2 ½ cups milk
1 tablespoon fresh lemon juice
½ cup raisins
2 egg whites
¼ cup white sugar

Steps:

  • Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
  • Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
  • Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 54.7 g, Cholesterol 76.4 mg, Fat 3.6 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 66.4 mg, Sugar 38.1 g

MERINGUE TOPPED RICE PUDDING



Meringue Topped Rice Pudding image

The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable. Long-grained rice works best; try basmati, jasmine, or popcorn rice for even more variety.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 teaspoon unsalted butter, room temperature
3 cups cooked long-grain white rice
4 cups whole milk, room temperature
3/4 cup sugar
1/4 teaspoon salt
4 large eggs, separated
1 1/2 teaspoons pure vanilla extract
1/3 cup raisins
1/4 teaspoon cinnamon
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish; set aside.
  • In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes.
  • In a liquid-measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside.
  • In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes.

BAKED LEMON & VANILLA RICE PUDDING



Baked lemon & vanilla rice pudding image

The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h40m

Number Of Ingredients 7

600ml milk
450ml single cream
zest 1 unwaxed lemon
1 vanilla pod , split
25g caster sugar
100g short-grain pudding rice
25g butter , diced

Steps:

  • Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
  • Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Protein 6 grams protein

MERINGUE TOPPED LEMON RICE PUDDING



Meringue Topped Lemon Rice Pudding image

Make and share this Meringue Topped Lemon Rice Pudding recipe from Food.com.

Provided by Jen T

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup short-grain rice
2 1/2 cups milk
2 large egg yolks
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
2 large egg whites
2 tablespoons sugar

Steps:

  • Wash rice and put in top of double-boiler with milk and cook over hot water until tender.
  • Beat yolks and add to rice with the 1/2 cup sugar, lemon juice, rind and salt.
  • Continue cooking stirring occasionally until thick.
  • Turn into a baking dish.
  • Beat egg whites with the 2 Tbsp sugar until stiff and glossy.
  • Cover over the rice mixture in baking dish.
  • Bake in a moderate oven, 350°F/180°C, until meringue is golden.

Nutrition Facts : Calories 346.3, Fat 8, SaturatedFat 4.3, Cholesterol 126.2, Sodium 251.9, Carbohydrate 59.3, Fiber 0.8, Sugar 31.6, Protein 9.8

OLD FASHIONED RICE PUDDING WITH MERINGUE



Old Fashioned Rice Pudding With Meringue image

Make and share this Old Fashioned Rice Pudding With Meringue recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup cooked rice
2 eggs, separated (use whites for meringue)
2/3 cup sugar
1/2 cup raisins
2 cups milk
2 tablespoons vanilla
1/4 teaspoon salt
ground nutmeg, for top

Steps:

  • Beat the egg yolks till they are light.
  • Combine rice, sugar, raisins, milk, vanilla and salt.
  • When thoroughly combined, empty into casserole dish and sprinkle with nutmeg.
  • Bake at 325° for 1 hour.
  • Using the reserved egg whites, prepare a meringue and spread on top of rice pudding.
  • Return the dish to the oven and bake until lightly browned.

QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING



Queen of Puddings - Baked Raspberry and Meringue Pudding image

This is probably one of the lightest and most mouth-watering puddings ever invented. This delightful old fashioned British "Pud" consists of layers of baked custard, raspberry jam and is finished with clouds of light, fluffy meringue - truly a Queen in the pudding world. It is a quintessential Nursery dessert, something that Nanny would rustle up for her young charges in the nursery. My mum would often make this for Sunday high tea, and we all loved it. I often use brioche crumbs for a richer custard base, but any white bread crumbs will be fine. There are numerous recipes for this classic dessert; this recipe is by James Martin, one of my favourite British chefs.

Provided by French Tart

Categories     Dessert

Time 55m

Yield 1 Queen of Puddings, 6-8 serving(s)

Number Of Ingredients 11

8 fluid ounces milk
8 fluid ounces double cream
1 vanilla pod, split
3 1/2 ounces caster sugar
5 free-range egg yolks
5 ounces fresh breadcrumbs
2 lemons, zest only
7 ounces raspberry jam
4 free-range egg whites
4 ounces caster sugar
1 tablespoon icing sugar, for dusting

Steps:

  • Preheat the oven to 160C/310F/Gas 2.
  • For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
  • Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
  • Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
  • Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
  • Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
  • Remove from the oven and allow to cool.
  • Increase the oven temperature to 190C/375F/Gas 5.
  • For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
  • Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
  • Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
  • To serve, remove from the oven and serve immediately.

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