Meringue Topped Rice Pudding Recipe
Ingredients
| Vanilla regular pudding and pie filling | 3 1⁄8 Ounce | |
| Uncooked instant rice | 1⁄2 Cup (8 tbs) | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Milk | 3 Cup (48 tbs) | |
| Eggs | 2 , separated | |
| Cream of tartar | 1⁄4 Teaspoon | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Vanilla | 1⁄2 Teaspoon | |
| Ground nutmeg | 1 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 mg20.4%
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
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
Chef
