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Blueberry Meringue Rice Custard
3 cups cooked rice
3 cups milk, divided
1 cup granulated sugar, divided
1 tablespoon butter or margarine
3/4 teaspoon salt, divided
4 eggs, separated
2 teaspoons vanilla extract, divided
1 (21 ounce) can blueberry pie filling
1 tablespoon lemon juice
Combine rice, 2 1/2 cups milk, 1/2 cup sugar, butter and 1/2 teaspoon salt in medium saucepan. Cook over medium heat until thickened, 20 to 25 minutes, stirring frequently.
Beat egg yolks and remaining 1/2 cup milk. Stir into rice and cook for 2 minutes longer, stirring constantly.
Add 1 teaspoon vanilla extract.
Turn into buttered 12 x 8 x 2-inch baking dish.
Combine blueberry filling and lemon juice. Spread over rice mixture.
Bake at 350 degrees F for 20 minutes, or until heated through.
Remove from oven.
Beat egg whites until frothy.
Add remaining 1/2 cup sugar, salt and vanilla extract. Beat until stiff but not dry. Spread over hot filling, sealing meringue to edges.
Return to oven and bake 12 to 15 minutes, or until peaks of meringue are golden brown.
Refrigerate until chilled, about 3 hours.
Makes 8 servings.
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