Rice Pudding

posted by Connie 06-26-98 9:12 PM 

Rice Pudding

2 egg yolks 
1/4 c. butter 
1/2 c. sugar 
1 c. cooked rice 
1/2 tsp. cornstarch 
1/2 c. milk 
1/2 c. raisins 
1 tsp. vanilla 
1/2 c. jelly 

Meringue: 
2 egg whites, beaten stiff 
4 Tbsp. sugar 
1/8 tsp. baking powder 

Beat egg yolks well. Cream butter and sugar and add egg 
yolks. Stir in the cooked rice. Add cornstarch to little bit of milk and blend with rest of milk and add vanilla. Add to rice
mixture. Raisins are optional. Add last. Pour into a casserole greased with butter and bake at 350 degrees for 20
minutes. 
Let cool for a few minutes. Beat jelly and spread over warm pudding. Spread meringue over warm rice pudding to seal
edges of casserole. Bake at 325 degrees for 10 to 15 minutes. Serve warm. 

Meringue: Beat egg whites stiff. Add sugar gradually, 
then add baking powder. 

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