5 stars based on 7 Reviews
Prep Time: 10 minutes
Cook Time: 45 minutes
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 cups fat-free milk
1 large egg, at room temperature
1 egg yolk
3 cups cooked white rice
1/4 cup raisins
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/4 teaspoon freshly grated nutmeg
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
2 tablespoons sugar
Preheat the oven to 350° F. Spray a 1 1/2-quart casserole with nonstick spray.
In a saucepan, mix the sugar, flour, and salt. Slowly whisk in the milk. Cook, over medium-low heat, stirring constantly, until thickened. Beat the egg and egg yolk lightly, then whisk in about 1/2 cup of the hot custard to temper the eggs. Add the egg mixture to the custard and cook for 2 minutes longer, stirring constantly with a wooden spoon.
Remove from the heat; stir in the rice, raisins, vanilla, lemon juice, and nutmeg. Pour into the casserole. Bake 20 minutes. Five minutes before the pudding is done, make the meringue: Beat the egg whites and cream of tartar in a deep, narrow bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition.
Remove the pudding from the oven and top with the meringue, swirling it into peaks. Bake for 12 to 15 minutes or until browned.
Original Recipe courtesy Paula Deen
Recipe Courtesy of Bobby Deen and the Paula Deen test kitchen