Categories: pudding- custard- mousse- flan

Ingredients

• 4 cups milk
• 1/2 cup long-grain rice
• 1/2 tsp. salt
• 4 egg yolks
• 1/2 cup sugar
• 2 Tbsp. butter, softened
• 1 tsp. vanilla
• 4 egg whites
• 3 Tbsp. sugar

Directions

1. 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, uncovered, about 18 minutes or until rice is tender, stirring frequently.
2. In a medium mixing bowl combine egg yolks, the 1/2 cup sugar, butter and vanilla. Beat until well combined but not foamy. Stir 1 cup of hot rice mixture into egg mixture.
3. 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 until thickened. Pour rice mixture into a greased 2- quart casserole.
4. Meanwhile, in a large bowl beat 4 egg whites with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 3 Tbsp. sugar, 1 Tbsp. at a time, beating on high about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
5. Immediately spread meringue over rice pudding mixture, carefully sealing to the edge. Bake in a 350 degrees oven for 15 minutes. Cool on wire rack. Serve warm or cold. To store, cover and chill.

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