Prep Time::15 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 15 mins
Servings::6
Ingredients
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1 cup water
½ cup uncooked white long-grain rice
½ cup white sugar
2 beaten egg yolks
1 tablespoon cornstarch
1 pinch salt
2 ½ cups milk
½ cup raisins (Optional)
1 tablespoon fresh lemon juice
2 egg whites
¼ cup white sugar
Directions
Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, stir, and cover pan. Simmer until water is absorbed, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Beat 1/2 cup sugar and egg yolks together in a mixing bowl. Add cornstarch and salt; continue beating. Gradually add milk. Stir in cooked rice, raisins, and lemon juice; transfer to a baking dish and place inside a larger baking pan. Fill larger pan with water 1 inch up the sides of the smaller baking dish.
Bake in the preheated oven until pudding is creamy and most liquid is absorbed, stirring occasionally. Add more water as necessary to maintain the level.
Meanwhile, place egg whites in a glass or ceramic mixing bowl; beat until soft peaks form. Continue beating; gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove pudding from the oven, leaving it in the larger baking dish. Top pudding with meringue, swirling with a spoon to create soft peaks.
Increase the oven temperature to 400 degrees F (200 degrees C).
Bake in the preheated oven until meringue is golden, 8 to 10 minutes. Serve warm.