This creamy pudding is typical fare in households with a Scandinavian heritage.
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1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 1/2 cups milk
2 large Land O Lakes® Eggs (yolks only)
1/2 teaspoon vanilla
1 1/2 cups cooked rice
2 large Land O Lakes® Eggs (whites only)
1/4 cup sugar
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.
Explore reviews fromour online community
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.