| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Recipe Categories at CooksRecipes.com Appetizer Recipes Asian Recipes Bar & Brownie Recipes BBQ & Grilling Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Diabetic & Low-Carb Recipes Ground Meat/Sausage Recipes Holiday Recipes Hope Pryor's Recipes International Recipes Italian Recipes Lamb Recipes Lighter Fare/Low-Fat Recipes Mexican Recipes Pasta Recipes Pet Recipes Pie & Pie Crust Recipes Pizza Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

||| Save this recipe on Delicious |||

Please click here to comment or report a problem with this recipe.

Meringue-Topped Pineapple Rice Pudding

3 cups cooked rice
4 cups milk - divided use
3/4 cup granulated sugar - divided use
1/4 teaspoon salt
4 large eggs, separated
1 1/2 teaspoons vanilla extract - divided use
1 (20-ounce) can pineapple chunks, drained and quartered
1/4 teaspoon cream of tartar
Red currant jelly

1. Combine rice, 3 cups milk, 1/4 cup sugar and salt. Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently.
2. Beat egg yolks; add remaining 1 cup milk and 1 teaspoon vanilla. Stir into rice mixture. Cook about 2 minutes. Remove from heat; stir in pineapple.
3. Pour into buttered shallow 2-quart baking dish.
4. Beat egg whites until foamy; gradually add 1/2 cup sugar, cream of tartar and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry. Swirl lightly on pudding.
5. Bake at 400°F (205°C); for about 5 minutes.
6. Top with dollops of red currant jelly. Serve warm or cold.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.

||| Save this recipe on Delicious |||

Please click here to comment or report a problem with this recipe.