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Baked lemon-scented rice custard with a
ribbon of chopped apples, raisins and walnuts running through
its center and topped with fluffy, golden meringue. Whoever thinks
comfort doesn't mingle with elegance never partook of this splendid
dessert. A gluten-free dessert.
Apple Meringue Rice
- 3 cups cooked rice
3 cups milk - divided use
3/4 cup plus 2 tablespoons granulated sugar - divided
2 tablespoons butter or margarine
3/4 teaspoon salt - divided use
3 large eggs, separated
1 teaspoon vanilla extract - divided use
1/2 teaspoon grated lemon peel
1 tart apple, cored and finely chopped
1/4 cup raisins
1/4 cup chopped walnuts
- Combine rice, 2 1/2 cups milk, 1/2 cup
sugar, butter and 1/2 teaspoon salt in medium saucepan. Cook
over medium heat until thickened, 20 to 25 minutes, stirring
- Beat egg yolks with remaining 1/2 cup
milk. Add to rice mixture and cook 2 minutes longer, stirring
constantly. Add 1/2 teaspoon vanilla and lemon peel.
- Turn half into buttered shallow 2 quart
casserole. Combine apple, raisins and walnuts. Sprinkle over
rice. Top with remaining custard.
- Bake at 350°F (175°F) for 25 to
30 minutes or until hot.
- Beat egg whites until frothy. Add remaining
1/4 cup plus 2 tablespoons sugar, salt and vanilla. Beat until
stiff but not dry. Spread over hot filling, sealing meringue
to edges of dish. Bake 12 to 15 minutes, or until peaks are golden
brown. Serve warm.
Makes 9 servings.
Recipe provided courtesy of the USA Rice
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