Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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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
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen. 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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