Meringue Topped Rice Pudding Recipe

The meringue topped rice pudding is a microwaved rice pudding that is prepared with pudding and pie filling and topped with prepared meringues. Baked with nutmeg, milk and raisins along with vanilla flavoring and sugar, the meringue topped rice pudding is a quick fix microwave dessert.

Summary

Health IndexAverageServings8
CuisineCourse
Interest Group

Ingredients

 Vanilla regular pudding and pie filling3 1⁄8 Ounce
 Uncooked instant rice1⁄2 Cup (8 tbs)
 Raisins1⁄2 Cup (8 tbs)
 Milk3 Cup (48 tbs)
 Eggs2 , separated
 Cream of tartar1⁄4 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Vanilla1⁄2 Teaspoon
 Ground nutmeg1 Teaspoon

Nutrition Facts

Serving size

Calories 213 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.6%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 61.3 mg

Sodium 119.6 mg5%

Total Carbohydrates 40 g13.4%

Dietary Fiber 0.81 g3.2%

Sugars 25.7 g

Protein 6 g11.5%

Vitamin A 3% Vitamin C 0.46%

Calcium 11.5% Iron 4.2%

*Based on a 2000 Calorie diet

Directions

Mix pudding and pie filling (dry), rice, raisins and milk in ungreased 1 1/2 quart casserole.
Cover and microwave 4 minutes; stir.
Microwave uncovered to boiling, 3 1/2 to 4 1/2 minutes.
Beat egg yolks; gradually beat in about 1 cup of the hot pudding.
Blend into pudding in casserole.
Microwave uncovered just until edges are bubbly, 1 to 1 1/2 minutes.
Cool 10 minutes.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form.
Beat in vanilla.
Spoon meringue onto pudding in 6 to 8 mounds.
Microwave uncovered until meringue is set, 2 to 2 1/2 minutes.
Sprinkle with nutmeg
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