1. Heat the oven to 350 degrees. 2. In a large mixing bowl mix together 1/2 Cup sugar,cornstarch, salt and nutmeg. 3. Using a wire whisk, beat the milk, egg yolks and vanilla into the sugar mixture. 4. Stir in the rice. 5. Pour into ungreased 1 1/2 quart casserole. 6. Set casserole in 9-inch square baking pan. 7. Place in the oven; pour hot water 1- inch deep into 9- inch square baking pan. 8. Bake, stirring occasionally, until pudding is creamy and the milk is absorbed (about 1 1/2 hours). 9. Remove from the oven. 10. Heat oven to 400 degrees. 11. In small mixing bowl beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes). 12. Add the sugar gradually, and continue beating until stiff peaks form (1 to 2 minutes). 13. Spread meringue over pudding, sealing around edges. 14. Bake for 5 to 8 minutes more, or until meringue is lightly browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
