2 cups milk 1/2 tsp. vanilla
1/3 cup long grain rice dash of salt
2 beaten egg yolks 2 egg whites
2 tbsp. orange marmalade 3 tbsp. sugar
½ cup dark raisins (optional)
In a heavy saucepan combine milk and rice. Bring to boil; reduce heat. Cover and cook over low heat about 15 minutes or until rice is tender. Remove from heat.Gradually stir about 1 cup of the hot rice mixture into beaten egg yolks. Return all to the saucepan. Stir in orange marmalade, vanilla and salt. Pour rice mixture into a 8 x 6½ x 2-inch baking dish. Bake, uncovered, in a 350 oven for 12 minutes. Remove from oven. Stir rice mixture well. At this point – if you want the raisins – add them and stir into rice mixture. For meringue, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread meringue evenly over the rice mixture, sealing to edges of baking dish. Swirl to make decorative peaks. Return to 350 oven; bake for 8 to 10 minutes more or until meringue is golden brown.
Serve the pudding warm or cool in individual dessert dishes. Makes 6 servings.
Serve the pudding warm or cool in individual dessert dishes. Makes 6 servings.
enjoy for orenge meringue rice pudding
