Bobby’s Lighter Old Fashioned Rice Pudding

By PBogho57

Ingredients

• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 3 cups fat-free milk
• 1 large egg, at room temperature
• 1 egg yolk
• 3 cups cooked white rice
• 1/4 cup raisins
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice
• 1/4 teaspoon freshly grated nutmeg
• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 2 tablespoons sugar

Details

Servings 8
Adapted from pauladeen.com

Preparation

Step 1

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Directions

Preheat the oven to 350° F. Spray a 1 1/2-quart casserole with nonstick spray.

In a saucepan, mix the sugar, flour, and salt. Slowly whisk in the milk. Cook, over medium-low heat, stirring constantly, until thickened. Beat the egg and egg yolk lightly, then whisk in about 1/2 cup of the hot custard to temper the eggs. Add the egg mixture to the custard and cook for 2 minutes longer, stirring constantly with a wooden spoon.

Remove from the heat; stir in the rice, raisins, vanilla, lemon juice, and nutmeg. Pour into the casserole. Bake 20 minutes. Five minutes before the pudding is done, make the meringue: Beat the egg whites and cream of tartar in a deep, narrow bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition.

My kids love rice pudding. When cooking rice, I simply cook a little extra, add a tad of butter, sweetened condensed milk & cinnamon to the
leftover rice & viola, we have warm rice pudding!

HELLO from Canada:

You can even cut down the sugar content by using Splenda in
place of your sugar. I am a Type II diabetic and I cook
with Splenda (it is usually used as 1 to 1, ie 1 cup of sugar
you would use 1 cup of Splenda - I would use for 1 cup of sugar a
1/2 cup of Splenda - this is just an example).

Love your recipes - I am looking for Cupcakes baked in an
ice cream cone (flat bottom).

Janice

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