Swedish Rice Pudding
|Milk||4 Cup (64 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, softened|
1. Grease a 2-quart casserole; set aside. In a large heavy saucepan bring milk just to boiling (watch carefully to prevent milk from foaming); stir in rice and salt. Reduce heat to medium-low. Cook rice, uncovered, about 18 minutes or till tender, stirring frequently.
2. In a medium mixing bowl combine egg yolks, the 1/2 cup sugar, butter, and vanilla. Beat till well combined but not foamy. Stir 1 cup of hot rice mixture into egg mixture. While stirring, pour all of the egg mixture into rice mixture in saucepan. Bring mixture to boiling, stirring constantly. Cook and stir 1 minute more or till thickened. Pour rice mixture into the prepared casserole.
3. Meanwhile, in a large bowl beat the 4 egg whites with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl). Gradually add the 3 tablespoons sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
4. Immediately spread the meringue over rice pudding mixture, carefully sealing to the edge. Bake in a 350° oven 15 minutes.