Rice Meringue
- 4 ounces rice
- 1/4 lb butter
- 2 ounces powdered sugar
- 1 quart milk
- 4 egg yolks, beaten
- Rind of a lemon grated
- For the meringue:
- 4 egg whites
- 1/2 lb powdered sugar
- Juice of a lemon
Boil the rice. While still hot, stir in the butter. Let it cool. Add powdered sugar and milk. Slowly stir in the beaten egg yolks and flavor with the grated lemon rind.
Butter a pudding dish and pour in the rice. Bake with love for half an hour in a hot oven at 400°F.
Make a meringue with the egg whites, beaten with the powdered sugar and lemon juice. Pour over the rice and shape with the back of a spoon. Brown slightly in a hot oven at 400°F.
Butter a pudding dish and pour in the rice. Bake with love for half an hour in a hot oven at 400°F.
Make a meringue with the egg whites, beaten with the powdered sugar and lemon juice. Pour over the rice and shape with the back of a spoon. Brown slightly in a hot oven at 400°F.
Submitted by Apr 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min