My sister Gwen
(Gwen Mae Pratt)
Ingredients for Gwen's Baked Rice Pudding
  • 1/2 cup uncooked regular rice
  • 1 cup water
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • Dash of salt
  • 2 eggs, separated
  • 2 & 1/2 cups of milk
  • 1 Tbsp lemon juice
  • 1/2 cup raisins
  • 1/4 cup sugar
Mix rice and water in saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover. All water should be absorbed.

Heat oven to 350 degrees. Mix 1/2 cup sugar, cornstarch and salt. Beat egg yolks slightly. Beat egg yolksand milk into sugar mixture with hand beater. Stir in rice, lemon juice and raisins. Pour into ungreased quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1" deep) into pan.

Bake, stirring occassionally. Until pudding is creamy and most liquid is absorbed, about 1 & 1/2 hours. Remove casserole from oven but not from pan of hot water.

Increase oven temperature to 400. Beat egg whites on medium speed until foamy. Beat in 1/4 cup sugar on high speed, 1 Tbsp at a time; continue beating until stiff and glossy. Do not under beat. Spread over pudding. Bake until meringue is golden brown, 8 to 10 minutes. Serve warm 6 to 8 servings.

Serving suggestions:
May omit meringue, if desired. Just before serving, sprinkle pudding with cinnamon or nutmeg. I never used the meringue, we were happy with the cinnamon. The tradition has always been, Marvin or Justin would sneak a taste while I was busy in another room and fill the hole with whip cream.