This Lemon Meringue Rice is a comforting twist on classic rice pudding, combining creamy, tender grains of rice with bright citrus notes. The base is gently simmered until luxuriously thick, enriched with egg yolks and fresh lemon zest. The real star is the cloud-like meringue topping, whipped from egg whites and dusted with powdered sugar, which browns beautifully under the broiler or in a hot oven. It offers a delightful contrast between the warm, custardy rice and the crisp, slightly tangy peaks of meringue. Perfect for a cozy family dinner or a special afternoon treat, this dessert balances sweetness with acidity, making it light yet satisfying. It’s an elegant yet simple dish that feels homemade and indulgent without being overly complicated.
Lemon Meringue Rice
Description
This Lemon Meringue Rice is a comforting twist on classic rice pudding, combining creamy, tender grains of rice with bright citrus notes. The base is gently simmered until luxuriously thick, enriched with egg yolks and fresh lemon zest. The real star is the cloud-like meringue topping, whipped from egg whites and dusted with powdered sugar, which browns beautifully under the broiler or in a hot oven. It offers a delightful contrast between the warm, custardy rice and the crisp, slightly tangy peaks of meringue. Perfect for a cozy family dinner or a special afternoon treat, this dessert balances sweetness with acidity, making it light yet satisfying. It&# 226;ÂÂs an elegant yet simple dish that feels homemade and indulgent without being overly complicated.Ingredients
Directions
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Preheat oven to 425ðF (220ðC). Grease a baking dish with margarine or butter.
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In the top of a double boiler, combine 3 cups milk and 1/2 cup raw rice.
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Cook over simmering water, stirring occasionally, until the rice is tender and soft, about 30 to 35 minutes.
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Separate 2 eggs, placing the yolks in a small bowl and the whites in a large, clean mixing bowl.
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Stir 1/2 cup sugar, the grated rind of 1/2 lemon, 1 1/2 tablespoons lemon juice, salt, and the 2 egg yolks into the cooked rice mixture.
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Continue cooking over low heat, stirring gently and constantly, until the pudding thickens slightly, about 5 minutes.
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Pour the hot rice pudding into the prepared baking dish and allow it to cool slightly to room temperature.
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While the pudding cools, beat the 2 egg whites with an electric mixer until soft peaks form.
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Gradually beat in 2 tablespoons powdered sugar and 1/2 teaspoon lemon juice until stiff, glossy peaks form.
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Spoon or pipe the meringue over the cooled rice pudding, covering the surface completely.
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Bake in the preheated oven until the meringue is golden brown and crisp, about 5 to 6 minutes. Watch closely to prevent burning.
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Serve immediately while the meringue is crisp and the pudding is warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 338.8kcal
- % Daily Value *
- Total Fat 7.4g12%
- Saturated Fat 2.9g15%
- Cholesterol 190.1mg64%
- Sodium 3791.0mg158%
- Total Carbohydrate 55.9g19%
- Dietary Fiber 0.1g1%
- Sugars 47.2g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer, more decadent pudding, stir 1 tablespoon of melted margarine or butter into the hot rice mixture before adding the egg yolks.
To make a larger batch, use 4 eggs instead of 2 (2 yolks for the pudding base and 2 whites for the meringue).
Ensure your mixing bowl and beaters are completely clean and grease-free when whipping egg whites to ensure they reach stiff peaks.
This dessert is best served fresh. If storing leftovers, keep the pudding and meringue separate if possible, as the meringue will become soggy if stored with the warm pudding.
