Скачать с ютуб Grandma Jennie's World War II Meringue Topped Rice Pudding в хорошем качестве

Grandma Jennie's World War II Meringue Topped Rice Pudding

This rice pudding with meringue by Grandma Jennie has been in the family since World War II, if not earlier. This is a quick, easy, inexpensive, and sweet dessert or a light summertime meal. Rice Pudding Ingredients: 2 cups cooked rice 1/4 to 1/2 cups of sugar (to taste) 1 can of evaporated milk (I have also used leftover Tres Leches mix) 2 egg yolks (save the egg whites for the meringue) 1 1/2 tsp vanilla 1/2 cup raisins or goldenberries 2 large fresh peaches diced or 1/2 can of peaches diced without the juice 1 large fresh peach sliced for top of pudding after baking or 1/2 can of peaches sliced without juice Rice Pudding Directions: Mix all of the ingredients together in a large bowl. Pour the mixture into a 9 by 9 baking dish and bake for 30 minutes in a 350-degree oven. Remove from the oven. Top with sliced peaches, then cover with the meringue. Return to the oven and bake at 350 degrees for about 8 to 12 minutes until the meringue is a lovely beige or brown color. Meringue Directions: Beat 4 egg whites, 1/4 teaspoon cream of tartar and 1/4 cup of sugar until stiff peaks form.