Best 5 Meringue Topped Rice Pudding Recipes

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Indulge in a delightful culinary journey with our diverse collection of meringue-topped rice pudding recipes, offering an exquisite fusion of textures and flavors. From the classic Vanilla Meringue Rice Pudding, featuring a creamy rice base topped with a fluffy meringue, to the more adventurous Chocolate Meringue Rice Pudding, which boasts a rich chocolate-infused rice pudding topped with a decadent chocolate meringue, our recipes cater to every palate. For a tropical twist, try the Mango Meringue Rice Pudding, where sweet mango chunks are incorporated into the rice pudding and complemented by a light and airy mango meringue. Those who prefer a nutty flavor will delight in the Pistachio Meringue Rice Pudding, where ground pistachios add a subtle crunch to the creamy rice pudding, while a pistachio meringue provides a vibrant green topping. For a unique culinary experience, explore the savory realm with our Parmesan Meringue Rice Pudding, which combines the unexpected flavors of parmesan cheese and rice pudding, topped with a savory parmesan meringue. Each recipe offers a balance of creamy textures and crispy meringue, making them perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

MERINGUE TOPPED RICE PUDDING



Meringue Topped Rice Pudding image

The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable. Long-grained rice works best; try basmati, jasmine, or popcorn rice for even more variety.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 teaspoon unsalted butter, room temperature
3 cups cooked long-grain white rice
4 cups whole milk, room temperature
3/4 cup sugar
1/4 teaspoon salt
4 large eggs, separated
1 1/2 teaspoons pure vanilla extract
1/3 cup raisins
1/4 teaspoon cinnamon
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish; set aside.
  • In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes.
  • In a liquid-measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside.
  • In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes.

BAKED SWEDISH RICE PUDDING



Baked Swedish Rice Pudding image

A bit different; it includes baked meringue. Serve warm or cold.

Provided by TerryWilson

Categories     World Cuisine Recipes     European     Scandinavian

Time 45m

Yield 8

Number Of Ingredients 9

4 cups milk
½ cup long grain rice
½ teaspoon salt
4 egg yolks, room temperature
½ cup white sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
4 egg whites, room temperature
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
  • Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
  • Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
  • Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 32.6 g, Cholesterol 119.8 mg, Fat 7.6 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 4.2 g, Sodium 248.1 mg, Sugar 23.1 g

OLD FASHIONED RICE PUDDING WITH MERINGUE



Old Fashioned Rice Pudding With Meringue image

Make and share this Old Fashioned Rice Pudding With Meringue recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup cooked rice
2 eggs, separated (use whites for meringue)
2/3 cup sugar
1/2 cup raisins
2 cups milk
2 tablespoons vanilla
1/4 teaspoon salt
ground nutmeg, for top

Steps:

  • Beat the egg yolks till they are light.
  • Combine rice, sugar, raisins, milk, vanilla and salt.
  • When thoroughly combined, empty into casserole dish and sprinkle with nutmeg.
  • Bake at 325° for 1 hour.
  • Using the reserved egg whites, prepare a meringue and spread on top of rice pudding.
  • Return the dish to the oven and bake until lightly browned.

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE



Grandma's Baked Rice Pudding with Meringue image

This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!

Provided by STACYEMT1

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h13m

Yield 6

Number Of Ingredients 11

1 cup water
½ cup uncooked white long-grain rice
2 beaten egg yolks
½ cup white sugar
1 tablespoon cornstarch
1 pinch salt
2 ½ cups milk
1 tablespoon fresh lemon juice
½ cup raisins
2 egg whites
¼ cup white sugar

Steps:

  • Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
  • Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
  • Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 54.7 g, Cholesterol 76.4 mg, Fat 3.6 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 66.4 mg, Sugar 38.1 g

MERINGUE TOPPED LEMON RICE PUDDING



Meringue Topped Lemon Rice Pudding image

Make and share this Meringue Topped Lemon Rice Pudding recipe from Food.com.

Provided by Jen T

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup short-grain rice
2 1/2 cups milk
2 large egg yolks
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
2 large egg whites
2 tablespoons sugar

Steps:

  • Wash rice and put in top of double-boiler with milk and cook over hot water until tender.
  • Beat yolks and add to rice with the 1/2 cup sugar, lemon juice, rind and salt.
  • Continue cooking stirring occasionally until thick.
  • Turn into a baking dish.
  • Beat egg whites with the 2 Tbsp sugar until stiff and glossy.
  • Cover over the rice mixture in baking dish.
  • Bake in a moderate oven, 350°F/180°C, until meringue is golden.

Nutrition Facts : Calories 346.3, Fat 8, SaturatedFat 4.3, Cholesterol 126.2, Sodium 251.9, Carbohydrate 59.3, Fiber 0.8, Sugar 31.6, Protein 9.8

Tips:

  • Use high-quality ingredients: Fresh eggs, real vanilla extract, and full-fat milk will produce the best-tasting rice pudding.
  • Cook the rice pudding slowly: This will help it develop a rich and creamy flavor.
  • Stir the rice pudding frequently: This will prevent it from sticking to the bottom of the pot and burning.
  • Don't overcook the rice pudding: It should be cooked until the rice is tender but still has a slight bite to it.
  • Let the rice pudding cool slightly before adding the meringue: This will help prevent the meringue from curdling.
  • Use a kitchen torch to brown the meringue: This will give it a beautiful golden color and a slightly crispy texture.

Conclusion:

Meringue-topped rice pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, sweet flavor, and crispy meringue topping, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give meringue-topped rice pudding a try. You won't be disappointed!

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