Creamy rice custard topped
with lemon-infused blueberry filling and crowned with a fluffy,
golden meringue.
Blueberry
Meringue Rice Custard
- 3 cups cooked rice
3 cups milk - divided use
1 cup granulated sugar - divided use
1 tablespoon butter or margarine
3/4 teaspoon salt - divided use
4 large eggs, separated
2 teaspoons vanilla extract - divided use
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 2 minutes longer, stirring
constantly. Add 1 teaspoon vanilla. Turn into buttered 12 x 8
x 2-inch baking dish.
- Combine blueberry filling
and lemon juice. Spread over rice mixture.
- Bake at 350°F (175°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. 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.
Cool.
- Refrigerate until chilled,
about 3 hours.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.
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