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Grandma's Baked Rice Pudding with Meringue

This is a delicious rice pudding with meringue recipe passed down from my husband's grandma. My husband cannot get enough of it!
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine british
Servings 6 people
Calories 1655 kcal

Equipment

  • 1 Saucepan For cooking the rice initially
  • 1 Baking Dish Medium-sized for the pudding
  • 1 Large Roasting Pan For the water bath (bain-marie)
  • 2 Mixing Bowls One for pudding base, one for meringue
  • 1 Electric mixer or whisk Essential for beating eggs and meringue

Ingredients
  

Main

  • 1 cup water
  • ½ cup uncooked white long-grain rice
  • ¾ cup white sugar divided
  • 2 large eggs separated
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 2 ½ cups milk
  • ½ cup raisins Optional
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, stir, and cover pan. Simmer until water is absorbed, about 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat ½ cup sugar and egg yolks together in a bowl. Beat in cornstarch and salt; continue beating. Gradually beat in milk. Stir in cooked rice, raisins, and lemon juice; transfer to a baking dish and place inside a larger baking pan. Fill larger pan with water 1 inch up the sides of the smaller baking dish.
  • Bake in the preheated oven until pudding is creamy and most liquid is absorbed, stirring occasionally, about 1 hour, 30 minutes. Add more water to the larger baking pan as necessary to maintain the level.
  • Meanwhile, beat egg whites in a glass or ceramic bowl until soft peaks form. Gradually beat in ¼ cup sugar; continue beating until meringue forms stiff peaks. Remove pudding from the oven, leaving it in the larger baking pan. Top pudding with meringue, swirling with a spoon to create soft peaks.
  • Increase the oven temperature to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until meringue is golden, 8 to 10 minutes. Serve warm.

Notes

The bain-marie (water bath) is critical for this baked pudding. It ensures a gentle, even bake, preventing the edges from drying out and the custard from curdling or cracking. Always ensure the water level in the larger pan is consistent during baking. For the meringue, always use a perfectly clean, grease-free glass or ceramic bowl and ensure egg whites are at room temperature for optimal volume and stiff peaks. A touch of vanilla bean paste in the pudding base, or a sprinkle of finely grated lemon zest (beyond just the juice) can elevate the aroma and flavor significantly. Consider serving with a dusting of cinnamon for visual appeal and an extra layer of warmth.