Rice Pudding Meringué

Baked ½ hour, moderate oven.


  • Rice, 4 oz.
  • milk, or cream, pint
  • butter, oz.
  • sugar, 3 oz.
  • rind, 1 lemon
  • Yolks of eggs, 4 or 5
  • the whites beaten to snow, and mixed with as many tablespoonsful of sifted sugar:


Swell gently four ounces of Carolina rice in a pint and a quarter of milk or of thin cream; let it cool a little, and stir to it an ounce and a half of butter, three of pounded sugar, a grain or two of salt, the grated rind of a small lemon, and the yolks of four large, or of five small eggs. Pour the mixture into a well-buttered dish, and lay lightly and equally over the top the whites of four eggs beaten as for sponge cakes, and mixed at the instant with from four to five heaped tablespoonsful of sifted sugar. Bake the pudding half an hour in a moderate oven, but do not allow the meringue to be too deeply coloured; it should be of a clear brown, and very crisp. Serve it directly it is taken from the oven.

Obs.—A couple of ounces of Jordan almonds, with two or three bitter ones, pounded quite to a paste, will improve this dish, whether mixed with the pudding itself, or with the meringue.