Bobby’s Lighter Old Fashioned Rice Pudding
By Bobby DeenJUMP TO RECIPE
- 1/3 cup plus 2 tablespoons, divided sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 3 cups fat-free milk
- 1 large at room temperature egg
- 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 at room temperature egg whites
- 1/4 teaspoon cream of tartar
Preheat the oven to 350º. Spray a 1 1/2-quart casserole with nonstick spray.
In a saucepan, 1/3 cup 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 2 tablespoon 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.