Baked Rice Pudding with Raisins

The optional baked meringue topping is highly recommended - it will take you all of 10 minutes.Should you forego the meringue, sprinkle with cinnamon or nutmeg before serving.

… 1/2 cup uncooked rice

… 1 cup water

… 1/2 cup sugar

… 1 tablespoon cornstarch

… Dash salt

… 2 eggs, separated

… 2 1/2 cups whole milk

… 1 tablespoon lemon juice

… 1/2 cup raisins

… 1/4 cup sugar

In a medium saucepan, stir together rice and water. Heat to boiling, stiring once or twice. Reduce heat, cover, and simmer 15 minutes until water is absorbed.

Heat oven to 350 degrees Fahrenheit.

In a medium mixing bowl, blend 1/2 cup sugar, the cornstarch and salt. In a separate small bowl, beat the egg yolks slightly. Add beaten yolks and milk to sugar mixture. Beat vigorously with a wire whisk or electric beater. Stir in rice, lemon juice and raisins.

Pour mixture into an ungreased 1 1/2 quart casserole. (A glass bread loaf pan makes a good subsitute.) Place casserole in a larger pan of hot water. The water in the larger pan should come 1 inch up the sides of the casserole. Bake about 1 1/2 hours, stirring occasionally to keep the raisins from settling on the bottom. When the pudding is creamy and most - but not necessarily all - of the liquid is absorbed, remove it from the oven, but not from the hot water bath.

Increase the oven temperature to 400 degrees Fahrenheit.

In a small copper or metal mixing bowl, using an electric mixer, beat egg whites until foamy. Beat in 1/4 sugar, one tablespoon at a time. Continue whipping until egg whites are stiff and glossy. Spread on top of the baked rice pudding. Bake 8 minutes, still using the hot water bath, or until meringue is golden brown. Serve warm.

Serves 6 - 8.