Trondheim Risengryn Grot-baked Rice Pudding With Meringue

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 cup long grain rice, cook and drain well (see additional directions beginning at step 15)
• 1 quart milk, -reserved
• 5 egg yolks (reserve whites for meringue)
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• 1/3 cup raisins
• 5 egg whites
• 1/4 teaspoon cream of tartar
• 10 tablespoons sugar

Recipe

• 1 in medium-size heavy saucepan, combine cooked rice, 3 cups milk, sugar, cornstarch (mix with sugar before adding), and salt.
• 2 cook over medium heat, stirring frequently until thick and creamy. about 30 minutes.
• 3 in a liquid-measuring cup, whisk together the egg yolks, remaining 1 cup milk, and vanilla.
• 4 add some hot rice mixture to the egg-milk mixture to prevent egg lumps/cooking by stirring as you add. once hot, stir into rice.
• 5 add raisins if desired.
• 6 cook mixture for another 3 minutes or until creamy and thick.
• 7 pour rice mixture into prepared 2 quart baking dish or a 9x13 inch cake pan.
• 8 bake 350 degrees for 30 minutes or until knife inserted in center comes out clean.
• 9 meringue: in bowl of electric mixer, whisk egg whites until foamy.
• 10 increase speed to high and add cream of tarter.
• 11 gradually add the sugar, 1 tbsp at a time.
• 12 beat until stiff but not dry, about 3-4 minutes. peaks should remain when beaters or spatula is held upright.
• 13 using clean rubber spatula, spoon meringue on the top of baked rice pudding, covering entirely.
• 14 return to oven and bake until meringue is golden brown-approx 8-10 minutes.
• 15 how to cook rice.
• 16 rinse the rice in a strainer or colaner to get rid of any starch and impurities until water becomes clear.
• 17 in saucepan, combine long grain rice and water. for every cup of rice, use 1 1/2 cups of water.
• 18 bring rice to a boil, uncovered at medium heat.
• 19 when rice is boiling, turn heat down to medium low. place lid on pot, telted to allow steam to escape.
• 20 after the rice has been cooking for a few minutes, check for holes or craters.
• 21 when you see these, put the lid on tight and turn heat down to low.
• 22 simmer covered rice on low for another 15 minutes.
• 23 fluff and serve or use in recipe.