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Meringue Topped Rice Pudding

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The meringue topped rice pudding is a microwaved rice pudding that is prepared with pudding and pie filling and topped with prepared meringues. Baked with nutmeg, milk and raisins along with vanilla flavoring and sugar, the meringue topped rice pudding is a quick fix microwave dessert.
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
Directions

Mix pudding and pie filling (dry), rice, raisins and milk in ungreased 1 1/2 quart casserole.
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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Interest: 
Quick
Servings: 
8

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