Butterscotch Rice Pudding With Brown Sugar Meringue Recipes

BUTTERSCOTCH RICE PUDDING WITH BROWN SUGAR MERINGUE RECIPE

Steps:

• Preheat broiler. Prepare rice according to package directions.
• Add milk, 1 cup brown sugar and butter to rice. Bring to a gentle boil, stirring frequently. Reduce heat and simmer 10 minutes, stirring occasionally. Beat egg yolks in a small bowl. Add 1/2 cup rice mixture to yolks and beat vigorously. Pour the warmed egg mixture back into the pot. Remove from heat and continue to stir until the pudding is thick and creamy, about 1-2 minutes. Pour pudding into 4 oven-proof dishes.
• In a mixing bowl, beat egg whites until soft peaks form; gradually add remaining 1/4 cup of brown sugar. Continue to beat until stiff peaks form. Spread meringue over each pudding.
• Put puddings on a cookie sheet and place under broiler. Watch carefully and remove when tops are lightly browned, about 1 minute. Serve warm.

BUTTERSCOTCH RICE PUDDING

Steps:

• In a large heavy saucepan, bring 2 cups milk to a gentle boil. Stir in rice and salt. Cover and cook over medium-low heat for 45 minutes, stirring occasionally. Remove from the heat; set aside. , In a small saucepan, heat 1/2 cup brown sugar, butter and remaining milk until simmering. Remove from the heat. In a small bowl, beat egg yolks. Add a small amount of hot milk mixture to yolks; return all to the pan, stirring constantly. Stir into rice mixture; cook and stir over medium heat for 5 minutes. , Remove from the heat; stir in vanilla. Pour into a greased 1-1/2-qt. baking dish; set aside. , In a small bowl, with clean beaters, beat egg whites until soft peaks form. Gradually add remaining brown sugar, beating until stiff peaks form. Spread over rice mixture, sealing edges. Bake at 300° for 20-25 minutes.