Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This creamy pudding is typical fare in households with a Scandinavian heritage.
Heat oven to 350°F.
Combine 1/2 cup sugar, cornstarch, nutmeg and salt in bowl. Beat milk, 2 egg yolks and vanilla into sugar mixture with whisk. Stir in rice. Pour into ungreased 1 1/2-quart casserole.
Place casserole into 13x9-inch baking pan; place pan on oven rack. Pour hot water into baking pan to 1-inch depth. Bake, stirring occasionally, 80-90 minutes or until pudding is creamy and milk is absorbed. Remove from oven.
Increase oven temperature to 400°F.
Beat 2 egg whites at high speed in bowl, scraping bowl often, until soft peaks form. Gradually add sugar; continue beating until stiff peaks form.
Spread meringue over pudding, sealing around edges. Bake 5-8 minutes or until meringue is lightly browned.
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Dietary Fiber: 0g
Tasted just as I hoped it would with a wonderful consistency, pudding and meringue. Guests ate up every bit!
Not sure how it tastes with a meringue, but it was good. I don't recommend baking for 90 minutes or it will become gritty. It makes for a nice cozy dessert on a cold evening.
I have been making this recipe steady..we all love it so much..the only thing I do different is I put the whole eggs into the mixture I don't make the merange...we love it here so much as does all of my company. I enjoy all of Land O' lake recipes..I bougt one of your cook books at a yard sale..and loved every bit of that book..then I found you on here and was so happy. Looking for more of your books. thanks Deborah..Poetess
I added about 20 raisins to this pudding,everyone in the house ate it and enjoyed it.I topped it off with ice-cream while still hot and some with whip cream to compare it and both ways where delicious.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1843
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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