1/2 cup plain white rice
1 cup water
1/2 cup sugar
1 tablespoon cornstarch
1 pinch salt
2 eggs, separated
2 1/2 cups milk
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
In a heavy
bottom pot, combine rice and water. Heat to boiling, stirring once or twice.
Reduce heat; cover and simmer for 14 minutes, or until all water has been
Heat oven to 350 degrees.
Blend 1/2 cup sugar, cornstarch and
salt. Beat egg yolks slightly. Add egg yolks and milk to sugar-cornstarch
mixture. Whisk to blend. Stir in rice, lemon Juice and raisins. Pour into a 1
1/2 quart casserole or baking dish. Place dish in a pan containing boiling
water about 1-inch deep. Bake about 1 1/2 hours, stirring occasionally, or
until pudding is creamy aan most of the liquid is absorbed. Remove pudding from
oven, leaving it in the pan of hot water. Sprinkle with cinnamon. Remove from
pan when cool. Serve at room temperature.
To make Meringue rice pudding:
Beat egg whites with 1/2 teaspoon cream of tartar until stiff and glossy.
Add 1/4 cup icing sugar. Continue beating for a minute. Spoon Meringue over
surface of rice pudding. Bake 8 to 10 minutes or until meringue is golden