- 3 cups cooked rice
- l 1/2 qts. milk
- 4-6 eggs, separated
- 1/2 cup sugar (or to taste)
- 2 tbsp. corn starch, dissolved in cold milk
- 1 tsp. vanilla
- 1/2 tsp. nutmeg
- Dash of Salt
Mix milk, egg yolks, sugar and rice together in large saucepan, heat to boiling. Add spice and vanilla and cornstarch and cook for 5 minutes, stirring frequently.
Pour pudding into large cake pan (9x13 inch).
Make meringue with egg whites and sugar (2 tbsp, per egg white). Cover hot rice with meringe. Sprinkle with cinnamon, sugar and nutmeg. Bake at 400° for 5-8 minutes until meringue is golden.