A bit different; it includes baked meringue. Serve warm or cold.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
8
Yield:
2 quart casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

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  • Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.

  • Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.

  • Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.

  • Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.

  • Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts

231 calories; protein 8g 16% DV; carbohydrates 32.6g 11% DV; fat 7.6g 12% DV; cholesterol 119.8mg 40% DV; sodium 248.1mg 10% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2015
Easy and delicious. a nice dessert that you probably always have the ingredients for. Read More
(1)

Most helpful critical review

Rating: 3 stars
08/04/2015
Liked the idea if the merengue on the top but I think I'll stick to my usual rice pudding recipe. I found using just the egg yolks to thicken it made it gritty and not creamy Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2015
Easy and delicious. a nice dessert that you probably always have the ingredients for. Read More
(1)
Rating: 3 stars
08/04/2015
Liked the idea if the merengue on the top but I think I'll stick to my usual rice pudding recipe. I found using just the egg yolks to thicken it made it gritty and not creamy Read More
(1)
Rating: 5 stars
02/17/2017
It was something different than I am use to making. I come from a swedish backround so making this was really cool. Read More
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Rating: 5 stars
12/24/2019
This was my favorite dish as a child and this recipe didn t disappoint. For a little twist I used Almond extract instead of vanilla. Yum! Read More
Rating: 5 stars
03/23/2020
I loved this recipe! The second time I made it, I used brown sugar, about 1/3 of the white sugar that the recipe called for as brown sugar can take over and just be too mu. This made the recipe have a little less sweetness but the sugar wasn't missed. Read More
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