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Old-Fashioned Baked Rice Pudding with Cinnamon Meringue

This old-fashioned baked rice pudding is a simple family dessert with tender rice, raisins, and a lightly golden cinnamon meringue topping.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Canadian
Keyword: baked rice pudding, old fashioned rice pudding, rice pudding
Servings: 8 servings
Calories: 157kcal
Author: Deborah McDonald
Cost: $10

Equipment

  • baking dish 9"

Ingredients

Rice Pudding

  • 1 cup water (240 milliliters)
  • 1/2 cup long-grain white rice (about 90 grams)
  • 1/2 cup granulated sugar 100 grams, for the custard
  • 1 tablespoon cornstarch 8 grams
  • 1 dash salt
  • 2 1/2 cups 1% milk 600 milliliters, or another dairy milk

Cinnamon Meringue Topping

  • 3 large egg whites about 90 grams
  • 1/2 teaspoon cream of tartar about 1.5 grams
  • 1/4 cup granulated sugar 50 grams, for the meringue
  • 1 teaspoon ground cinnamon about 2.5 grams

Instructions

Make the Rice Pudding

  • Combine the water and rice in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for about 15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and rest, covered, for 5 minutes.
  • Preheat the oven to 350ºF. Set out an ungreased 9-inch baking dish.
  • Whisk together the 1/2 cup granulated sugar, cornstarch, and salt in a medium bowl. Whisk in the milk until smooth. Lightly beat the egg yolks, then whisk them into the custard.
  • Stir in the cooked rice and raisins. Pour the mixture into the baking dish and place the dish on a baking sheet.
  • Bake for 30 minutes, until the edges are set and the center is still softly jiggly.

Make the Cinnamon Meringue Topping

  • Increase the oven temperature to 400ºF. In a clean medium mixing bowl, beat the egg whites with the cream of tartar until foamy. Combine the 1/4 cup granulated sugar and cinnamon, then add the mixture to the egg whites 1 tablespoon at a time, beating until stiff peaks form.
  • Spread the meringue over the warm pudding, sealing it to the edges. Bake for 4 to 5 minutes, until lightly golden. Rest for 5 minutes before serving.

Notes

I have made this rice pudding more times than I can count, and here are a few tips and tricks I have learned along the way! 
  • Long-grain white rice gives the most reliable texture for this recipe.
  • I usually use 1% milk, but another dairy milk will work.
  • Leave out the raisins if you prefer.
  • Add in pecans or walnuts if it's your thing.
  • Do not add the rice to the custard while water remains in the saucepan, or the pudding may be too loose.
  • The pudding is best warm on the day it is baked, but leftovers keep covered in the refrigerator for up to 3 days. (and they still taste great)
•The meringue may soften after refrigeration.

Nutrition

Serving: 1piece | Calories: 157kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 50mg | Potassium: 181mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 145IU | Vitamin C: 0.01mg | Calcium: 101mg | Iron: 0.1mg
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