Old Fashioned Rice Pudding with Meringue
Rediscover a timeless dessert with this Old Fashioned Rice Pudding with Meringue—a comforting blend of creamy, sweet rice pudding topped with a light, golden meringue. Made with tender short-grain rice simmered in rich whole milk, sugar, and a hint of vanilla, this classic dish takes on an indulgent twist with the addition of fluffy, cloud-like meringue peaks laced with a touch of cinnamon. Perfect for a cozy family dessert or a nostalgic treat, this oven-baked recipe combines traditional techniques like tempering egg yolks and whipping egg whites to perfection. Serve it warm for comforting indulgence or chilled for a refreshing take. Whether you’re a fan of retro desserts or seeking a crowd-pleasing finale, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 0.5 cup Short-grain white rice
- 4 cups Whole milk
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 large Eggs, separated
- 0.25 cup Granulated sugar (for meringue)
- 0.25 teaspoon Ground cinnamon
- 1 tablespoon Butter, unsalted
Instructions
Rinse the rice thoroughly under cold water to remove excess starch.
In a medium saucepan, combine the rice, milk, salt, and 1/2 cup of granulated sugar.
Cook over medium heat, stirring occasionally to prevent sticking, until the rice is tender and the mixture thickens into a creamy pudding (about 35-40 minutes).
Remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract and the unsalted butter. Allow the mixture to cool slightly.
Preheat the oven to 375°F (190°C) while preparing the meringue.
In a clean, dry bowl, beat the 3 egg whites using a whisk or hand mixer until frothy.
Gradually add 1/4 cup of granulated sugar to the egg whites while whisking continuously until stiff, glossy peaks form. This is your meringue.
Whisk the 3 egg yolks in a small bowl, then temper the yolks by slowly adding a few spoons of the warm rice pudding to them. Stir gently to combine.
Once tempered, mix the egg yolks back into the rice pudding, ensuring it is distributed evenly.
Transfer the rice pudding into a greased baking dish, spreading it evenly.
Spoon or pipe the meringue on top of the rice pudding, creating peaks or swirls as desired.
Sprinkle the meringue lightly with ground cinnamon.
Bake in the preheated oven for 10-15 minutes, or until the meringue is golden and set.
Remove from the oven and allow to cool for 10 minutes before serving warm, or refrigerate and serve chilled.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 207.5 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1227 mg | 94% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
