Meringue Topped Rice Pudding
|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)|
|Ground nutmeg||1 Teaspoon|
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