Meringue-topped Pineapple Rice Pudding

Description

Makes 8 servings.

Ingredients

• 3 cups cooked rice
• 4 cups milk, divided
• 3/4 cup Sugar, divided
• 1/4 teaspoon salt
• 4 eggs, separated
• 1 1/2 teaspoons vanilla extract, divided
• 1 20-ounce can pineapple chunks, drained and quartered
• 1/4 teaspoon cream of tartar
• red currant jelly

Procedures

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.