Meringue-topped Pineapple Rice Pudding

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Makes 8 servings.



  1. Combine rice, 3 cups milk, 1/4 cup Sugar and salt.
  2. Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently.
  3. Beat egg yolks; add remaining 1 cup milk and 1 teaspoon vanilla.
  4. Stir into rice mixture. Cook about 2 minutes.
  5. Remove from heat; stir in pineapple. Pour into buttered shallow 2-quart baking dish.
  6. Beat egg whites until foamy; gradually add 1/2 cup Sugar, cream of tartar and remaining 1/2 teaspoon vanilla.
  7. Beat until stiff but not dry. Swirl lightly on pudding.
  8. Bake at 400 degrees about 5 minutes.
  9. Top with dollops of red currant jelly. Serve warm or cold.

See also